Cajun Chicken Salad
Instructions
- 1
Pat chicken breasts dry and coat thoroughly with Cajun seasoning on both sides.
- 2
Heat olive oil in a large skillet over medium-high heat. Cook chicken for 6-7 minutes per side until internal temperature reaches 165°F (74°C).
- 3
Remove chicken from heat and let rest for 5 minutes, then slice into bite-sized strips.
- 4
While chicken cooks, prepare the dressing by whisking together mayonnaise, sour cream, lime juice, minced garlic, and hot sauce in a small bowl. Season with salt and pepper to taste.
- 5
In a large salad bowl, combine romaine lettuce, cherry tomatoes, bell pepper, red onion, corn, and black beans.
- 6
Add the sliced Cajun chicken on top of the salad base.
- 7
Drizzle with the creamy lime dressing and toss gently to combine.
- 8
Top with diced avocado just before serving to prevent browning.
- 9
Serve immediately while chicken is still warm for best flavor.
Chef's Note
"This vibrant Cajun chicken salad brings the bold flavors of Louisiana to your table with a perfect balance of spice and freshness. It's my go-to crowd-pleaser that transforms simple ingredients into something special - don't be shy with the Cajun seasoning!"
