Grilled Cajun Chicken Salad with Creamy Cajun Dressing

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  4 Chicken Thigh, Boneless Skinless(452g)

  Boneless skinless thighs. Fattier than breast but more forgiving to cook.

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  1 tbsp Paprika, Ground
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  1 tbsp Garlic powder
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  2 tsp Oregano, Dried
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  2 tsp Thyme, Dried
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  2 tsp 2 teaspoons salt
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  1 1 pinch freshly ground black pepper (adjust to your taste)
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  1 tsp Cayenne Pepper, Ground
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  4 cup Lettuce, Romaine
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  1 Cucumber(201g)
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  2 cup Tomato
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  1 Avocado(150g)
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  0 Yellow Onion(28g)
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  1 tsp Cajun seasoning blend
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  2 tbsp Mayonnaise, Regular
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  2 tbsp Greek Yogurt (Nonfat)

  Plain Greek yogurt — nonfat (0%) or low-fat (2%). Not regular yogurt.

Instructions

1. 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.
2. 2Pat the chicken thighs dry with paper towels, then lightly coat both sides evenly with the seasoning mixture.
3. 3Preheat your grill to medium-high heat (about 400–425°F). Grill the chicken thighs for 6–7 minutes per side, until golden brown with charred marks and the internal temperature reaches 165°F. Transfer cooked chicken to a clean plate and let rest for 5 minutes.
4. 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.
5. 5Slice the rested chicken into strips. Divide the lettuce, cucumber, tomato, onion, and sliced chicken evenly into 4 airtight containers while the chicken is still warm, layering greens first, then chicken on top.
6. 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 among the 4 containers, drizzling approximately 2 tablespoons over each salad.
7. 7Top each salad with avocado slices and seal all containers.
8. 8Refrigerate until ready to serve, up to 4 days.