Cajun Chicken and Avocado Salad is a quick, easy, and healthy salad piled with Cajun-flavored chicken and slices of avocados, then tossed with a creamy salad dressing. A great go-to meal any time of the year!
Whisk together the mayonnaise, sour cream, lemon juice, minced garlic, onion powder, Worcestershire sauce, salt, pepper, sriracha, buttermilk, and sugar. Mix well to combine, add chopped parsley and adjust for seasoning. Refrigerate until ready to use.
Cajun Chicken
Salt chicken according to taste. Then generously season the chicken with Creole Cajun seasoning.
Heat oil over medium heat in a heavy-bottomed Dutch pan. Pan cook chicken for about 8-10 minutes on each side, or until fully cooked through and juice from the chicken runs clear. You might have to do this in batches to prevent the chicken from releasing excess liquid.
Place the chicken on a cutting board. Cut chicken into 1/4-inch-thick slices or desired shapes.
The Salad
On a large plate, arrange romaine lettuce, grill chicken, sliced avocados, tomatoes, eggs, onions, and cheese.
Serve with bread and ranch dressing on the side.
Notes
Please keep in mind that nutritional information is a rough estimate and can vary greatly based on the products used.