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

    Chicken breast doesn't have to taste so BLAH!

    Spicy Chicken Salad

    Servings: 4

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

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    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.