A Grilled Chicken Salad that’s anything but boring! Juicy, perfectly seasoned Cajun chicken meets crisp lettuce, sweet tomatoes, creamy avocado, and a tangy homemade dressing that cools everything down just right.
If you’re craving something fresh yet full of flavor, this Grilled Chicken Salad recipe is the one to make tonight. It’s bold, colorful, and so satisfying you’ll forget it’s technically a salad. It might just be the Salad with Grilled Chicken that wins everyone over at your dinner table.
- What Makes This Recipe Work
- What Goes Into Grilled Chicken Salad
- How To Make Grilled Chicken Salad
- Tips For Making Grilled Chicken Salad
- Recipe FAQ’s
- Grilled Cajun Chicken Salad with Creamy Cajun Dressing Recipe
What Makes This Recipe Work
What makes this Grilled Chicken Salad so good is the balance of smoky, spicy, and creamy flavors in every bite. The homemade Cajun seasoning brings just the right amount of heat, while the juicy grilled chicken adds that irresistible charred flavor you only get from the grill. Toss it all together with crisp greens and a creamy Cajun dressing, and you’ve got a fresh, filling meal that feels restaurant-quality at home.
This Grilled Chicken Salad recipe also comes together quickly, making it perfect for weeknights when you want something satisfying without spending hours in the kitchen. Whether you’re making it for lunch, dinner, or meal prep, this Salad with Grilled Chicken delivers on both flavor and freshness every single time.
What Goes Into Grilled Chicken Salad
This Grilled Chicken Salad is all about fresh textures and bold Cajun flavors. Every component works together, with juicy spiced chicken, creamy avocado, crisp greens, and a cooling dressing that ties it all together.
- Boneless Skinless Chicken Thighs: Tender and juicy, these soak up all the Cajun seasoning and stay moist even after grilling. You can also use chicken breasts if you prefer a leaner option.
- Cajun Seasoning: A fiery mix of paprika, garlic powder, oregano, thyme, and cayenne that gives the chicken its smoky kick and signature spice.
- Romaine Lettuce: Crisp and refreshing, it provides the perfect base for the warm grilled chicken and creamy toppings.
- Creamy Cajun Dressing: Made with mayonnaise, Greek yogurt, and a touch of Cajun spice, this dressing cools down the heat while keeping every bite rich and flavorful.
Note: Please see recipe card at the bottom for a full list of ingredients with measurements.
How To Make Grilled Chicken Salad
- Make the Cajun Seasoning: Combine all the seasoning ingredients in a small bowl and mix well. Reserve one teaspoon of the mixture to use later in the dressing.
- Grill the Chicken: Coat each fillet with Cajun seasoning on both sides. Heat oil in a grill pan over medium-high heat and cook the chicken until golden, crispy, and cooked through. Set aside to rest.
- Assemble the Salad: Arrange the lettuce, cucumber, tomatoes, avocado, and red onion on a serving plate. Slice the grilled chicken into strips and place them neatly on top of the salad.
- Prepare the Dressing: Stir the reserved Cajun seasoning into the mayonnaise and Greek yogurt until smooth. Taste and adjust with extra mayo, yogurt, salt, or pepper before drizzling over the salad.
This Grilled Chicken Salad pairs beautifully with rich, hearty mains if you’re craving something more filling. Serve it alongside Slow Cooker Steak and Gravy Pies for a cozy, satisfying combination of crisp freshness and tender, savory comfort.
For a restaurant-style dinner, try it with Steaks With Mushroom Gravy or Balsamic Chicken With Mozzarella Cheese . Each one adds deep, comforting flavors that balance perfectly with the light, zesty freshness of the salad.
Tips For Making Grilled Chicken Salad
- Don’t rush the seasoning. Let the chicken sit with the Cajun spice blend for at least 10 minutes before grilling so the flavors really soak in.
- Use a hot grill or pan to get that beautiful char without drying out the meat. I love watching those golden grill marks form because they add so much flavor.
- Keep the veggies cold and crisp. I usually chop them right before serving so every bite stays fresh against the warm, smoky chicken.
- Taste your dressing before drizzling. A small tweak of mayo, yogurt, or salt can make it perfectly creamy and balanced for your salad.
Romaine lettuce gives the best crunch, but you can also use mixed greens, baby spinach, or even kale for a heartier texture.
It has a little heat, but you can easily adjust it by adding less cayenne pepper. The creamy dressing also helps mellow out the spice.
Keep the dressing separate until just before serving. Toss the salad lightly to coat instead of pouring all the dressing at once.
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IngredientsUSMetric1x2x3x
- ▢ 4 boneless skinless chicken thighs or breasts
Cajun Seasoning:
▢ 1 tablespoon paprika
▢ 1 tablespoon garlic powder
▢ 2 teaspoons dried oregano
▢ 2 teaspoons dried thyme
▢ 2 teaspoons salt
▢ 1 pinch freshly ground black pepper adjust to your taste
▢ 1-2 teaspoons cayenne pepper adjust to your taste
▢ 4 cups romaine lettuce cos lettuce
▢ 1 lebanese cucumber quartered
▢ 2 cups Heirloom tomatoes halved
▢ 1 avocado sliced
▢ 1/4 red onion sliced thinly
For Dressing:
- ▢ 1 teaspoon cajun seasoning
- ▢ 2 tablespoons whole egg mayonnaise
- ▢ 2 tablespoons non fat plain greek yogurt or sour cream
Instructions
- Combine Cajun seasoning ingredients together in a shallow bowl, and mix well to combine. Reserve 1 teaspoon of seasoning to use in the dressing, and set aside.
- Lightly coat each chicken fillet in the seasoning on both sides. Heat 1 tablespoon of oil in a grill pan (or on a grill or skillet) over medium-high heat until hot (not smoking). Sear / grill chicken fillets on each side until golden, crispy and cooked through. (Grill in batches to prevent excess water being released.) Once chicken is cooked, set aside and allow to rest.
- Prepare salad with the lettuce leaves, cucumber, tomatoes, avocado slices and onion slices. Slice chicken into strips and arrange on top of the salad.
- Mix the reserved cajun seasoning with the mayonnaise and yogurt (or sour cream). At the point, you can add extra mayo or yogurt (sour cream), salt or pepper, adjusting to your tastes.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Grilled Cajun Chicken Salad with Creamy Cajun Dressing
Ingredients
- 4 boneless skinless chicken thighs or breasts
Cajun Seasoning:
1 tablespoon paprika
1 tablespoon garlic powder
2 teaspoons dried oregano
2 teaspoons dried thyme
2 teaspoons salt
1 pinch freshly ground black pepper adjust to your taste
1-2 teaspoons cayenne pepper adjust to your taste
4 cups romaine lettuce cos lettuce
1 lebanese cucumber quartered
2 cups Heirloom tomatoes halved
1 avocado sliced
1/4 red onion sliced thinly
For Dressing:
- 1 teaspoon cajun seasoning
- 2 tablespoons whole egg mayonnaise
- 2 tablespoons non fat plain greek yogurt or sour cream
Instructions
- Combine Cajun seasoning ingredients together in a shallow bowl, and mix well to combine. Reserve 1 teaspoon of seasoning to use in the dressing, and set aside.
- Lightly coat each chicken fillet in the seasoning on both sides. Heat 1 tablespoon of oil in a grill pan (or on a grill or skillet) over medium-high heat until hot (not smoking). Sear / grill chicken fillets on each side until golden, crispy and cooked through. (Grill in batches to prevent excess water being released.) Once chicken is cooked, set aside and allow to rest.
- Prepare salad with the lettuce leaves, cucumber, tomatoes, avocado slices and onion slices. Slice chicken into strips and arrange on top of the salad.
- Mix the reserved cajun seasoning with the mayonnaise and yogurt (or sour cream). At the point, you can add extra mayo or yogurt (sour cream), salt or pepper, adjusting to your tastes.
Notes
Nutrition
Thank You! https://cafedelites.com/grilled-cajun-chicken-salad-creamy-cajun-dressing-recipe/
Okay, can we all agree that Taco Tuesday is literally the best night of the week?! It’s my go-to for a fun, easy dinner that I know everyone will love. And since this year’s National Taco Day is happening on a Tuesday (Oct 7th!), we are going ALL out!
I’ve gathered my absolute best, most-loved Taco Tuesday ideas to make your next taco night a total knockout. We are not the only ones crazy about Taco Tuesday Old El Paso is declaring October 7 “ National Taco Day-Off ” and giving you a chance to win a trip to a Cowboy Ranch.
How to Make The Quickest Tacos
I know weeknights are crazy! You want an amazing Taco Tuesday, but you need it FAST. These are my secret weapons for getting delicious tacos on the table in under 30 minutes.
- Prep Ahead: Chop your lettuce, tomatoes, and onions in the morning or the night before. Store them in airtight containers in the fridge. When it’s time to eat, you just have to set them out!
- Use Smart Shortcuts: Don’t be afraid to use pre-shredded cheese, a bag of slaw mix, or a good quality store-bought pico de gallo or guacamole to save time. You can find pico de gallo in the refrigerated section, I love the one from Trader Joe’s . It’s known for being consistently fresh, chunky, and having a great flavor. My biggest tip for any store-bought pico is to drain off any extra liquid at the bottom of the container and give it a stir. If you want to make it taste homemade, add a quick squeeze of fresh lime juice and a little chopped cilantro. It makes all the difference!
- Cook The Meat in Batches: I love to cook a double batch of taco meat on Sunday. I use half for dinner that night and save the other half for Tuesday. It reheats in minutes and its good to store in an airtight container in the fridge for 3 to 4 days.
What to stuff in a Perfect Taco?
Building the perfect taco is an art, and it’s all about the layers! Here’s my guide to the essential components.
- The Tortilla: Choose your base! Flour tortillas are soft and pliable, great for over-stuffed tacos these are my personal favourite, I use the Tortilla Land uncooked flour tortillas. You find them in the refrigerated section and cook them in a hot pan for about 30 seconds per side. They puff up and taste incredible. Corn tortillas offer an authentic, slightly sweet flavor and are amazing when quickly charred on a gas stove or in a hot pan. Hard Shells give you that classic, satisfying crunch.
- The Protein: While the recipes below give you tons of options, don’t be afraid to mix it up! Pick from seasoned ground beef, shredded chicken, spicy chorizo, or black beans for a great veggie option.
- The Toppings (The Best Part!): Get creative with a taco bar! Set out bowls of lettuce, tomatoes, onions, cilantro, jalapeños, cheese, sour cream, salsa, and guacamole!
Our 10 Must-Make Taco Recipes
Now that you’re armed with all the pro tips, let’s get to the recipes!
Planning a bigger fiesta? Check out my Best New Year’s Eve Appetizers for more crowd pleasing bites that pair perfectly with tacos! Or downsize for a couples romantic date night menu ideas here.
Crispy Fish Tacos
Beef Mince Tacos (Better Than Takeout)
Viral Smash Burger Tacos
Easy Birria Tacos
Oven-Baked Barbecue Chicken ‘Pizza’ Tacos
Korean Bulgogi BBQ Beef Tacos
Slow Cooker Barbacoa Short Rib Tacos
Easy Taco Salad
Grilled Tequila Lime Chicken Taco Salad
The Only Salsa Recipe You’ll Ever Need
Pico De Gallo
