back to top

Make This Cajun-Style Chicken Salad For A Flavorful Low-Carb Dinner

Chicken breast doesn't have to taste so BLAH!

Posted on

Here's a video showing you how to make it:

Facebook: video.php


For the Cajun-style seasoning:

2 teaspoons paprika

1 teaspoon cayenne pepper

1 teaspoon garlic powder

1 teaspoon oregano

1 teaspoon thyme

1 teaspoon salt

For the salad:

2 boneless, skinless chicken breasts

1 tablespoon olive oil

1 head of romaine lettuce, chopped

½ red onion, thinly sliced

1 avocado, thinly sliced

10 ounces cherry tomatoes, halved

8 ounces of black beans

For the dressing:

¼ cup Greek yogurt

¼ teaspoon minced garlic

2 tablespoons lime juice

1 tablespoon olive oil

1½ teaspoons reserved seasoning


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, and reserved seasoning mixture. Set aside.

7. Cut chicken into pieces.

8. In a large bowl, add lettuce, red onion, avocado, cherry tomatoes, and black beans.

9. Add chicken. Add dressing and toss.

10. Enjoy!

Inspired by recipe here.