Cajun Chicken Avocado Salad – Immaculate Bites

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This fantastic Cajun chicken avocado salad is quick, easy, and healthy. Tender, juicy chicken breasts, creamy avocado, and a flavor-packed salad dressing get together for a great go-to meal any time of the year!

 

I’m not much for eating at fast-food restaurants. However, Wendy’s avocado salad with chicken really hits the spot when I’m out and about, and hunger pains hit. Now I can have it on the table in less time than it would take to drive in, order, wait, and drive back.

So if you want a break from soups and stews, this refreshing salad is a great, quick option. With just a handful of ingredients, you’ll be able to serve this healthy dish with the chilliest of breezes.

Drizzling homemade salad dressing over a refreshing salad with chicken and avocado.

What Avocados Do for Salad

Those of you who know me know I adore avocados. They’re creamy, delicious, and a great source of healthy fat and fiber. Besides, they make an excellent salad dressing almost by themselves. Their subtle flavor and smooth, creamy texture make them a good substitute for mayonnaise. Plus, they increase satiety for a hearty, filling, and addictive salad.

How to Make Cajun Chicken Avocado Salad

Grill the meat and assemble the salad.
  1. Season and grill the chicken. Set it aside, letting it rest for at least 5 minutes, then slice it. Then assemble the salad.
Add the meat, drizzle with dressing, and enjoy.
  1. Top it with the sliced chicken and drizzle dressing over it all.

Recipe Tips and Twists

  • Swap out the dressing for your favorite recipe or store-bought version.
  • Not in the mood for chicken? Grilled shrimp, beef, or fish fillets make a great addition to this healthy salad.
Imma holding up a refreshing salad with Cajun chicken and avocados.

Make-Ahead & Storage Instructions

You can prep the individual salad ingredients and store them separately in a Ziploc or Tupperware lined with a paper towel. They should last for a couple of days. Store the dressing in a glass jar for up to a week. Then grill the chicken, cool it, and keep it in an airtight container for 2-3 days. There you have easy meal prep for a fast and satisfying salad.

Leftover salad will last a day or two in the fridge, but the lettuce will get a little wilty from the dressing.

Perfect Pairings

Salad loves to be with homemade soup, sandwiches, and bread rolls. A mouthwatering Cuban sandwich and tomato basil soup are two of my favorite suggestions.

More Healthfully Delicious Salad Recipes

This blog post was originally published in January 2018 and has been updated with additional tips and new photos.

Low-Fat Ranch Salad Dressing

Cajun Chicken

  • Salt chicken to taste, then generously sprinkle both sides with Cajun seasoning.

  • Preheat the grill, and cook the chicken for 5-6 minutes per side.

  • Alternatively, heat a little oil over medium heat in a heavy-bottomed cast-iron skillet. Pan-fry chicken for 8-10 minutes on each side or until fully cooked through and the juice from the chicken runs clear. You might have to do this in batches to prevent the chicken from releasing excess liquid.

  • Remove the chicken from the grill or pan and let it rest for about 5 minutes. Place it on a cutting board, and slice it into ¼-inch-thick pieces.

The Salad

  • Place the Romaine lettuce in a large salad bowl or two smaller bowls. Arrange the avocado, cherry tomatoes, boiled eggs, red onions, and crumbled feta cheese.

  • Top it with the sliced grilled chicken, drizzle with the salad dressing, and enjoy with bread and ranch dressing on the side.

Low-Fat Ranch Salad Dressing

  • Whisk the mayonnaise, sour cream, lemon juice, minced garlic, onion powder, Worcestershire sauce, salt, pepper, sriracha, buttermilk, and sugar until well combined. Stir in the chopped parsley, adjust for seasoning, and refrigerate until ready to use.

  • While ¾-1 teaspoon salt per pound of chicken is average, feel free to lower the amount for a low-salt version.
  • Please keep in mind that nutritional information is a rough estimate and can vary greatly based on the products used.

Serving: 3cups| Calories: 575kcal (29%)| Carbohydrates: 62g (21%)| Protein: 13g (26%)| Fat: 36g (55%)| Saturated Fat: 8g (50%)| Polyunsaturated Fat: 11g| Monounsaturated Fat: 15g| Trans Fat: 0.04g| Cholesterol: 31mg (10%)| Sodium: 1208mg (53%)| Potassium: 2105mg (60%)| Fiber: 18g (75%)| Sugar: 29g (32%)| Vitamin A: 34559IU (691%)| Vitamin C: 76mg (92%)| Calcium: 314mg (31%)| Iron: 6mg (33%)

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