Your dinner salad just got a fresh flavor upgrade! This satisfying cajun chicken salad has it all, spicy chicken, guacamole, and a homemade ripe tomato vinaigrette. This low carb salad is a keeper!
July 9 2019 recipe by Pascale Naessens, photo by Roos Mestdagh, nutritional review by Franziska Spritzler, RD, CDE in Recipes, Dinner, Lunch, Meal
Your dinner salad just got a fresh flavor upgrade! This satisfying cajun chicken salad has it all, spicy chicken, guacamole, and a homemade ripe tomato vinaigrette. This low carb salad is a keeper!
USMetric
2 servingservings
Ingredients
Cajun spice mix
- 4 tsp 4 tsp sweet paprika powder
- 2 tbsp 2 tbsp dried thyme
- 2 2 garlic clove, mincedgarlic cloves, minced
- 1 pinch 1 pinch cayenne pepper
- 1 tbsp 1 tbsp olive oil
Chicken
- 1 lb 450 g chicken breastchicken breasts
- 7 oz. 200 g sugar snap peas
- 2 (8 oz.) 2 (230 g) tomatotomatoes
- 3 tbsp 3 tbsp olive oil
- salt and ground black pepper
- 1 (7 oz.) 1 (200 g) avocadoavocados
- 1 1 lime, the juicelimes, the juice
- 2 oz. (2¾ cups) 55 g (650 ml) arugula lettuce
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Instructions
In a bowl, mix all the ingredients for the cajun mix, combine well. Cut the chicken into long strips. Coat the chicken with the spice mixture and marinate for at least 5 minutes (see tip).
Bring a saucepan of water to a boil. Add the peas, and cook until al dente. Drain well.
Quarter, core, and seed the tomatoes. Slice the tomatoes into thin wedges. Do this over a strainer and keep the juices for the vinaigrette.
Make a vinaigrette with the tomato juice, 2/3 of the olive oil, and salt and pepper.
Halve, pit, and peel the avocado; put the flesh in a bowl and add the lime juice. Season with salt and pepper, mash until done.
In a skillet over medium heat, cook the chicken in the rest of the olive oil for 10 to 15 minutes, until cooked through.
Toss the tomatoes and peas with the arugula, and arrange them on plates.
Divide the guacamole and chicken strips between the plates. Serve the vinaigrette separately or on drizzle on top, as you wish.
Marinating tip
You can even start marinating the day before and leave it overnight in the fridge, which will make this more flavorful.
About the recipe
This recipe is part of a collaboration with Pascale Naessens and comes from her book "Pure & Simple"
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5 comments
1
Sonia Lancaster
January 12 2020
Easy, tasty recipe
2
Craig Donaldson
February 19 2020
Great dish, where does 20g of carb come from though?
Reply: #3
3
Reply to comment #2 by Craig Donaldson
Kristin Parker Team Diet Doctor
February 19 2020
Great dish, where does 20g of carb come from though?
The vegetables! Peas, tomatoes, avocado, lime and lettuce all have carbohydrates. The peas and tomato are the higher carb count ingredients.
4
sophicliving
October 17 2020
in your picture of Cajan chicken salad with guacamole the pic looks like snow peas and not sugar snap peas?
Reply: #5
5
Reply to comment #4 by sophicliving
Kerry Merritt Team Diet Doctor
October 17 2020
in your picture of Cajan chicken salad with guacamole the pic looks like snow peas and not sugar snap peas?
Sugar snap peas are actually a cross between snow and garden peas, so they do look very similar!
