Grilled Cajun Chicken Salad with Creamy Cajun Dressing
This Grilled Cajun Chicken Salad with Creamy Cajun Dressing provides 7g protein and 166 calories per serving. Quick-preps 4 servings on the stovetop in minimal time. Works as a low-calorie side dish or lighter lunch when you're managing total daily intake.
Ingredients
- •Chicken Thigh, Boneless Skinless
Boneless skinless thighs. Fattier than breast but more forgiving to cook.
- •Paprika, Ground(15g)
- •Garlic powder(15g)
- •Oregano, Dried(10g)
- •Thyme, Dried(10g)
- •2 teaspoons salt
- •1 pinch freshly ground black pepper (adjust to your taste)
- •Cayenne Pepper, Ground(10g)
- •Lettuce, Romaine(960g)
- •Cucumber
- •Tomato(480g)
- •Avocado
- •Yellow Onion
- •Cajun seasoning blend(5g)
- •Mayonnaise, Regular(30g)
- •Greek Yogurt (Nonfat)(30g)
Plain Greek yogurt — nonfat (0%) or low-fat (2%). Not regular yogurt.
Instructions
- 1Combine the paprika, garlic powder, oregano, thyme, cayenne pepper, and Cajun seasoning blend in a shallow bowl and mix well. Reserve 1 teaspoon of the seasoning mixture in a separate bowl for the dressing.
- 2Pat the chicken thighs dry with paper towels, then lightly coat both sides evenly with the seasoning mixture.
- 3Heat 1 tablespoon of oil in a large skillet over medium-high heat until shimmering but not smoking (about 2–3 minutes). Working in batches to avoid overcrowding, sear the chicken thighs for 6–7 minutes per side, until golden brown and the internal temperature reaches 165°F. Set cooked chicken aside on a clean plate to rest for 5 minutes.
- 4While the chicken rests, roughly chop the romaine lettuce, slice the cucumber, dice the tomato, slice the onion thin, and cut the avocado into slices. Divide the lettuce, cucumber, tomato, and onion evenly among 4 meal prep containers.
- 5Slice the rested chicken into strips and divide evenly among the 4 containers, arranging the strips on top of the greens.
- 6In a small bowl, whisk together the mayonnaise, nonfat Greek yogurt, and the reserved 1 teaspoon of Cajun seasoning until smooth. Divide the dressing evenly into 4 small containers or drizzle approximately 2 tablespoons over each salad.
- 7Top each salad with avocado slices and seal all containers while the chicken is still warm.
- 8Refrigerate until ready to serve, up to 4 days.
Nutrition — Per Serving
166
calories
7g
protein
8g
fat
- Carbohydrates
- 23g
- Saturated fat
- 1.3g
- Sodium
- 83 mg
- Dietary fiber
- 10.9g
4 servings per batch · ~391g each
Macro data sourced from USDA FoodData Central
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How much protein does Grilled Cajun Chicken Salad with Creamy Cajun Dressing have per serving?
Each serving contains only 7g of protein and 166 calories, making this more of a vegetable-heavy salad than a protein-focused meal. You'd need to add grilled chicken breast or another protein source to use this as a standalone meal.
How long does Grilled Cajun Chicken Salad with Creamy Cajun Dressing take to prep?
Quick prep time yields 4 servings, though the low protein content means this works better as a side salad rather than a main dish. The stovetop component is minimal.
Is Grilled Cajun Chicken Salad with Creamy Cajun Dressing good for fat loss?
At 166 calories per serving with only 7g protein, this is too light on protein to be a primary fat-loss meal on its own. Use it as a zero-calorie side salad alongside a grilled chicken breast for a balanced low-calorie plate.
