Cajun Avocado Chicken Salad
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!
Servings 4
Ingredients
Low-Fat Ranch Salad Dressing
- ½ cup (165 g) low-fat mayonnaise
- ¼ cup (82.5 g) low-fat sour cream
- 1 tablespoon (4 ml) lemon juice adjust to taste
- 1 teaspoon minced garlic
- 2 teaspoons onion powder
- ¾ teaspoon Worcestershire sauce
- ½ teaspoon salt
- 1-2 teaspoons sriracha
- ½-¾ cup (4-6 oz) buttermilk
- 2 tablespoons sugar or honey optional
- 1-2 tablespoons chopped fresh parsley
Cajun Chicken
- 2-3 boneless skinless chicken thighs
- 2 teaspoons Creole Cajun seasoning or more
The Salad
- 3-4 cups chopped romaine lettuce
- 1 large avocado sliced
- 1 cup halved cherry tomatoes or more
- 2-3 boiled eggs
- ½ cup sliced red onions
- crumbled cheese
Instructions
Low-Fat Ranch Salad Dressing
- 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.