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Cajun-Style Chicken Salad

by Mel Boyajian featured in 4 Protein-Rich Salads

Inspired by


for 4 servings

  • 2 boneless, skinless chicken breasts
  • 1 tablespoon
    olive oil
  • 1 head romaine lettuce, chopped
  • ½ red onion, thinly sliced
  • 1 avocado, thinly sliced
  • 10 oz
    cherry tomato, halved (275 g)
  • 8 oz
    black beans (230 g)

Cajun Seasoning

  • 2 teaspoons
  • 1 teaspoon
    cayenne pepper
  • 1 teaspoon
    garlic powder
  • 1 teaspoon
    dried oregano
  • 1 teaspoon
    dried thyme
  • 1 teaspoon


  • ¼ cup
    greek yogurt (70 g)
  • ¼ teaspoon
    garlic, minced
  • 2 tablespoons
    lime juice
  • 1 tablespoon
    olive oil
  • 1 ½ teaspoons
    reserved seasoning
    Calories 255
    Fat 6g
    Carbs 19g
    Fiber 7g
    Sugar 5g
    Protein 29g

Estimated values based on one serving size.



  1. Preheat oven to 375˚F (190˚C).
  2. In a small bowl, combine paprika, cayenne, garlic powder, oregano, thyme, and salt. Reserve 1½ teaspoons of the seasoning. Set aside.
  3. Coat both sides of the chicken breasts with the seasoning mixture.
  4. In an oiled cast-iron skillet, cook chicken on medium-high heat 4 minutes per side, or until chicken is browned.
  5. Bake for 15-20 minutes, or until the internal temperature of the chicken reaches 165˚F (72˚C). Let the chicken rest for several minutes.
  6. In a small bowl, combine yogurt, minced garlic, lime juice, olive oil and reserved seasoning mixture. Set aside.
  7. Cut chicken into pieces.
  8. In a large bowl, add lettuce, chicken, red onion, avocado, cherry tomatoes, and black beans.
  9. Add dressing and toss.
  10. Enjoy!