Cajun Chicken Salad

Crunchy celery, robust onion, and crisp bell peppers give this cajun chicken salad a crisp texture alongside tender cooked chicken and cajun seasoning for heat.

Why this recipe works

Cajun chicken salad is no ordinary chicken salad. You’ll be swapping out the sweeter classic ingredients with veggies and cajun seasoning to fit a more savory palette creating a super flavorful dish with the perfect spicy bite.

Ingredients you will need

Get all measurements, ingredients, and instructions in the printable version at the end of this post.

Ingredient Info and Substitution Suggestions

CHICKEN – For this recipe, you can use a store-bought rotisserie chicken, leftover shredded chicken or cooked chicken breasts. If you have shredded chicken, you’ll want to chop it up a bit into smaller pieces (unless you want a shredded chicken salad which also works), for cooked chicken breasts, you can cube it instead.

SEASONING – You can adjust the spice level by using more or less cajun seasoning or by using sweet cajun seasoning instead. It never hurts to taste test as you go to suit your preferred heat level!

How to Make Cajun Chicken Salad

These step by step photos and instructions are here to help you visualize how to make this recipe. You can Jump to Recipe to get the printable version of this recipe, complete with measurements and instructions at the bottom.

1. In a large bowl, combine chicken, celery, onions, and bell peppers. You can use these mixing bowls that already come fitted with sealed lids for ease of transport/storage.
2. In another bowl, whisk together olive oil, garlic, vinegar, broth, and Cajun seasoning. Pour the dressing over the chicken and vegetables and toss well to coat.
3. Cover bowl and refrigerate for 30 minutes. Stir a couple times during the chilling process.
4. Much of the excess dressing will be absorbed by the other ingredients in the salad. Serve on its own or on lettuce leaves.

Frequently Asked Questions & Expert Tips

Serving Suggestions

Enjoy this Cajun chicken salad for lunch, dinner, or as a light appetizer at your next BBQ or potluck. Serve on a lettuce leaf, slice of toast, or between a bun. We won’t judge if you eat it by the spoonful either!

More Salad Recipes

• Egg Salad
• Ham Salad
• Waldorf Salad
• Broccoli Salad
• Tuna Pasta Salad
• Shrimp Salad
• Big Mac Salad

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Cajun Chicken Salad

Enjoy this Cajun chicken salad for lunch, dinner, or as a light appetizer at your next BBQ or potluck. Serve on a lettuce leaf, slice of toast, between a bun, or as is.

5 from 3 votes

IMPORTANT – There are often Frequently Asked Questions within the blog post that you may find helpful. Simply scroll back up to read them!

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Course: Appetizer, Lunch, Salad

Cuisine: American

Servings: 3 servings

40 minutes mins

Calories: 374

Author: Amanda Davis

Ingredients

• ▢ 12 oz cooked chicken rotisserie, shredded or cubed
• ▢ ¼ cup celery diced. 1-2 ribs
• ▢ ¼ cup white onion diced
• ▢ ¼ cup red onion diced
• ▢ ¼ cup red bell pepper diced
• ▢ ¼ cup green bell pepper diced
• ▢ ¼ cup olive oil
• ▢ 1 clove garlic minced
• ▢ 3 Tbsp white vinegar
• ▢ ¼ cup chicken broth
• ▢ 2 tsp Cajun seasoning sweet or spicy
• ▢ salt and pepper to taste

Things You’ll Need

• ▢
  Mixing bowls
• ▢
  Chef’s knife
• ▢
  Cutting board

Before You Begin

• Easily double or triple the ingredients as needed.
• For this recipe, you can use a store-bought rotisserie chicken, leftover shredded chicken or cooked chicken breasts. If you have shredded chicken, you’ll want to chop it up a bit into smaller pieces (unless you want a shredded chicken salad which also works), for cooked chicken breasts, you can cube it instead.
• You can adjust the spice level by using more or less cajun seasoning or by using a sweet cajun seasoning instead. It never hurts to taste test as you go to suit your preferred heat level!

Instructions

• In a large bowl, combine chicken, celery, onions, and bell peppers.
• In another bowl, whisk together olive oil, garlic, vinegar, broth, and Cajun seasoning. Pour the dressing over the chicken and vegetables and toss well to coat.
• Cover bowl and refrigerate for 30 minutes. Stir a couple of times during the chilling process.
• Much of the excess dressing will be absorbed by the other ingredients in the salad. Serve on its own or on lettuce leaves.

Nutrition

Serving: 1serving | Calories: 374cal | Carbohydrates: 5g | Protein: 36g | Fat: 22g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 15g | Cholesterol: 96mg | Sodium: 166mg | Potassium: 450mg | Fiber: 2g | Sugar: 2g | Vitamin A: 1154IU | Vitamin C: 30mg | Calcium: 36mg | Iron: 2mg

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