The cajun chicken salad is smoky and deep and paired with a yummy sour ranch dressing and avocados and griddled corn.
I did use spinach in this salad, but you could always use romaine lettuce instead. There’s one piece of cucumber in this salad picture that really bothers me. Can you guess which one?
Cajun Chicken Salad
- 1 lb skinless chicken breast washed
- 1 tbsp oil
- 1 flat tsp salt
- 1/2 tsp onion powder
- 1/2 tsp garlic powder
- 1/2 tsp dried oregano
- 1/2 tsp dried thyme
- 1 tsp smoked paprika
- 1/2 tsp black pepper powder
- 1 avocado stoned and sliced finely
- 1/2 cucumber deseeded and chopped into 2cm strips
- Handful of spinach leaves
- 1 tbsp gherkins
- 1 tbsp pickled jalapeños
- 2 tbsp corn
- Juice of half lime
- 1/2 tsp red chilli flakes
- Pinch of salt and black pepper
- 115 g sour cream sauce
- 115 g mayonnaise
- 120 ml milk
- 2 tbsp lemon juice
- 1 tsp white wine vinegar
- 2 crushed garlic cloves
- 1 tsp chives
- 1/2 tsp black pepper.
Marinade the chicken in all the ingredients listed.
Add the oil to a non stick pan and add the chicken.
Cook over a medium heat for about 10 minutes.
Flip the chicken over and cook for a further 10 minutes.
Allow to rest for 5 minutes and cut into strips.
Combine all the salad ingredients in a bowl, apart from the avocado and corn
In a small non stick griddle pan, heat the corn for 3-4 minutes.
Whisk together the ingredients for the dressing and set aside.
In a small plate arrange the avocado and top with the avocado dressing.
Add the remaining salad ingredients next to the avocado.
Add the cooked chicken. Top with the dressing.