Cajun Chicken Salad is a simple but rich salad recipe piled high with spinach, strawberries, feta cheese, and walnuts, then tossed with a homemade honey balsamic vinaigrette.
Enjoy it as a low-carb meal during the warmer months, or meal prep it for the week.
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Cajun chicken has got to be one of my all-time favorite ways to enjoy this lean protein. A well-balanced blend of chile peppers, herbs, spices, and aromatics makes for an incredible meal.
This Cajun chicken salad recipe will be your all-time favorite, too. It is super customizable and ready in a little over 30-minutes. Serve it right away or store it for later to enjoy as a light lunch or dinner throughout the week.
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Ingredients - Notes & Substitutions
The ingredients for this grilled Cajun chicken salad are broken down into three sections - chicken, salad, and dressing.
Marinade for Chicken
Olive Oil and Lime Juice: For fruity and citrusy flavors. Fresh lime juice will give the best flavor.
Boneless Skinless Chicken Breasts: Chicken breasts provide lean protein without too much fat. You will need two large breasts, cut in half lengthwise to get four cutlets.
Cajun Seasoning: Go for your favorite store-bought Cajun seasoning blend (I like Frontier Co-op). Check to see if the spice mix contains salt. If not, add ¾ teaspoon salt to the rub. If you prefer to make your own, follow the recipe below:
For homemade Cajun seasoning, simply combine: 1 tablespoon salt, 1 teaspoon Garlic Powder, 1 teaspoon Onion Powder, 1 teaspoon Fennel Powder, crushed or powdered, 1 teaspoon Cumin Powder, 1 teaspoon Dried Oregano, ¾ teaspoon Dried Thyme, 1 teaspoon Ground Black Pepper, 2 teaspoons Paprika, and ½ teaspoon Cayenne Pepper.
Salad
Red Onion: For sweet, savory flavor. Soak the sliced onions in a bowl of cool water for 10 minutes to get rid of their harsh bite.
Strawberries: For fresh, fruity pop. Raspberries or blueberries are also great options.
Baby Spinach: Baby spinach has a soft texture and mild flavor. Feel free to swap it out for baby arugula or baby kale instead.
Feta Cheese: For that salty, briny, creamy bite. Look for a whole block of feta cheese near the cheese counter, or opt for goat cheese.
Walnuts: Walnuts provide good crunch and buttery texture. You could also try sliced or slivered almonds or pecans.
Honey Balsamic Dressing
Balsamic Vinegar: Go for dark or white balsamic, whichever you have in your pantry. Dark vinegar gives a more robust flavor.
Extra Virgin Olive Oil, Salt + Black Pepper: To add body and season the dressing.
Honey: The honey adds a subtle, floral sweetness. Add more to your taste or skip it altogether.
Scroll to the recipe card for a detailed list of ingredients and quantities.
How to Make Cajun Chicken Salad
This easy Cajun chicken salad can be prepped and cooked in two ways. Here's how to do it:
Step 1: Marinate Chicken
In a large mixing bowl, combine olive oil, lime juice, spices, and salt (if needed). Add chicken and toss to coat the chicken with the wet rub (Pics 1 & 2). Refrigerate it for 30 mins, or up to 4 hours.
Step 2: Cook Chicken in One of Two Ways
Method 1: Grill Pan or Skillet: Heat the grill pan on medium-high heat. When hot, place chicken and cook for 6-8 minutes on 'each' side, flipping halfway through, or till chicken is cooked through (Pic 3).
Method 2: Air Fryer: Preheat the air fryer to 360°F. Place the chicken in the air fryer basket and cook at 375°F for 10 minutes.
Flip the chicken and cook another 2-3 minutes until the chicken reads an internal temperature of 165°F. Rest the chicken while you prepare the salad (Pic 4).
Step 3: Prepare Salad
Slice the onions and soak them in a bowl of water while you prepare other ingredients. This rids them of the sharp onion bite.
Trim the green crowns of strawberries and slice or chop them evenly.
Add spinach leaves and sliced strawberries to a large bowl. Drain the onions, shake off any excess water, and add them to the salad.
Step 4: Prepare Dressing
In a small mason jar, add vinegar, olive oil, salt, pepper, and honey. Close the lid tightly and shake vigorously to combine.
Step 5: Assemble Salad
Top the salad with feta cheese and walnuts. Pour half the dressing and gently toss it. Add more if needed. Serve the salad in individual bowls.
Slice the chicken at a 45° angle into 1⁄2-inch slices. Add one sliced cutlet per salad bowl. Serve immediately along with the remaining dressing on the side.
Salad Dressing Tip: Always start with half the dressing. The dressing is enough when the salad looks lightly coated and doesn't drip to the bottom of the bowl.
Serving Suggestions
This Cajun salad can be served as a healthy lunch or dinner. Some of my favorite ways include:
Light Lunch: Serve the salad as is, with plenty of dressing on the side.
Dinner: Serve the salad with warm, crusty garlic bread, or add ⅓ cup of cilantro-lime rice or quinoa for a hearty and filling meal.
How to Store
Leftover Cajun salad with chicken will keep for up to 1 day in an airtight container in the fridge if the salad has been tossed with the dressing.
Meal Prep: Cook the chicken, and prepare the salad ingredients. Store each one in its own Tupperware or glass container for up to 5 days in the fridge. Prepare the dressing as instructed. Assemble when ready to eat.
Recipe Tips & Notes:
- Onions: Soak in a bowl of water while you prepare the remaining ingredients. This takes away the sharp bite and notorious aftertaste.
- Strawberries: Look for strawberries with smooth, glossy skin and a plump texture. Make sure there are no signs of bruising, mold, or discoloring.
- Cheese: Buy a block of cheese and crumble it at home. The crumbled packages are coated in starch, which takes away some of the creaminess.
- Chicken: Slice the chicken on an angle, against the grain. This makes for a more tender eating experience.
- Customize it: Switch the strawberries to berries of choice, or stone fruit like a peach. Swap the spinach with arugula or baby kale, and feel free to skip the nuts or switch them to almonds or pecans.
- Salad Dressing Tip: Always start with half the dressing. The dressing is enough when the salad looks lightly coated and doesn't drip to the bottom of the bowl.
Frequently Asked Questions
Our Cajun dressing is a simple balsamic vinaigrette made with balsamic vinegar, olive oil, salt, black pepper, and honey.
Chicken salad gets great spice when the chicken is seasoned with a Cajun spice blend. It adds spicy, earthy, aromatic undertones that really make this salad taste incredible.
More Salad Recipes
These are all part of the Healthy Salads recipe collection:
📖 Recipe
Cajun Chicken Salad
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Equipment
Ingredients
For Cajun Chicken
- 2 tablespoons olive oil
- 2 tablespoons fresh lime juice 1 lime
- 2 tablespoons Cajun Seasoning check if it has salt already, if not add 3⁄4 teaspoon salt
- 2 boneless skinless chicken breasts 1-1½ pounds cut in half lengthwise to create 4 cutlets
For Salad
- ¼ cup red onion thinly sliced
- 20-24 strawberries crown trimmed and sliced
- 16 ounces baby spinach washed and dried
- ½ cup crumbled feta cheese or goat cheese
- ½ cup walnuts toasted or slivered almonds
For Balsamic Dressing (makes about ½ cup)
- 2 tablespoons balsamic vinegar
- ¼ cup extra virgin olive oil
- ½ teaspoon Himalayan salt or sea salt
- ¼ teaspoon freshly crushed black pepper
- ½ teaspoon honey adjust to taste, or skip
Instructions
Marinate Chicken
- In a large mixing bowl, combine olive oil, lime juice, spices and salt (if needed). Add chicken and toss to coat the chicken with the wet rub. Refrigerate it for 30 mins, or up to 4 hours.
Cooking Options
- Grill Pan or Skillet: Heat the grill pan on medium-high heat. When hot, place chicken and cook for 6-8 minutes on 'each' side, flipping halfway through, or till chicken is cooked through.
- Air Fryer: Preheat air fryer to 360°F. Place the chicken in the air fryer basket and cook at 375°F for 10 minutes. Flip the chicken and cook another 2-3 minutes until the chicken reads an internal temperature of 165°F. Rest the chicken while you prepare the salad.
Prepare Salad
- Slice the onions and soak them in a bowl of water while you prepare other ingredients. This rids them of the sharp onion bite.
- Trim the green crowns of strawberries and slice or chop them evenly.
- Add spinach leaves and sliced strawberries to a large bowl. Drain the onions, shaking off any excess water, and add them to the salad.
Prepare Dressing
- In a small mason jar, add vinegar, olive oil, salt, pepper, and honey. Close the lid tightly and shake vigorously to combine.
Assemble Salad
- Top the salad with feta cheese and walnuts. Pour half the dressing and gently toss it. Add more if needed. Serve the salad in individual bowls.
- Slice the chicken at a 45° angle into 1⁄2-inch slices. Add one sliced cutlet per salad bowl. Serve immediately along with the remaining dressing on the side.
Notes
- Onions: Soak in a bowl of water while you prepare the remaining ingredients. This takes away the sharp bite and notorious aftertaste.
- Strawberries: Look for strawberries with smooth, glossy skin and a plump texture. Make sure there are no signs of bruising, mold or discoloring.
- Cheese: Buy a block of cheese and crumble it at home. The crumbled packages are coated in starch, which takes away some of the creaminess.
- Chicken: Slice the chicken on an angle, against the grain. This makes for a more tender eating experience.
- Customize it: Switch the strawberries to berries of choice, or stone fruit like a peach. Swap the spinach with arugula or baby kale, and feel free to skip the nuts or switch them to almonds or pecans.
- Salad Dressing Tip: Always start with half the dressing. The dressing is enough when the salad looks lightly coated and doesn't drip to the bottom of the bowl.
John says
The chicken marinade is delicious!
aneeshasg says
Awesome! I'm so glad you enjoyed it. I'm currently working on some more chicken marinades, should be publishing one next week! Thanks so much for your feedback! If you wish to rate the recipe, you can click on the stars in the recipe card!