Run out of dinner ideals? Try Cajun Chicken Salad

Hot!! It is way too hot this summer. It has been 40 degrees every day! It sounds very much ironic that the office is the best place to be. No one would like to WFH at all anymore…

In this hot weather, we like eating salad for dinner. Cajun Chicken Salad, which I introduce today, contains fresh summer veggies and protein. It becomes a perfect meal by itself.

Colourful and Spicy Cajun Chicken Salad for dinner
Cajun Chicken Salad by alittlebitofsoy

What I like this salad about is the contrast – hot & cold and freshness & spiciness. Succulent and spicy chicken + juicy and sweet mushrooms and red capsicums + a chilled fresh salad… Just mouthwatering…

This contrast and spiciness give me a good appetite even in this hot weather. Hope you enjoy this yummy salad…

Ingredients (Serving 4):

500 -550g Chicken thigh (about 3 chicken thighs) – cut into 2.5cm cubes

Cajun Marinade for Chicken (all spices are powdered)

  • 1 teaspoon of Paprika
  • 1/2 teaspoon of Cumin
  • 1/2 teaspoon of Coriander
  • 2 pinches of Sea Salt
  • 1 glove of Garlic – minced
  • 1 teaspoon of Olive Oil

Hot Vegetables

  • 1 Red Capsicum – cut into 2.5cm chunks
  • 10 Button Mushrooms – cut into half

Cold Vegetables

  • 200g Salad Leafy Mix (or your favourite salad leaves)
  • 2 Lebanese Cucumbers – chopped
  • 2 Tomatoes – chopped
  • 1 Avocado – chopped
  • Sea Salt to season
  • 1 teaspoon of Extra Virgin Olive Oil to drizzle

Finish with…

  • 1/2 Lime to drizzle
  • Italian Parsley – chopped
  • Black Pepper to season


For Chicken and Hot Vegetables

  • Place chicken pieces into a bowl. Add all of the ingredients for Cajun Marinade. Mix them gently. Marinate them for about 15 – 20 minutes.
  • Heat a frying-pan over a high heat with a small amount of cooking oil. Cook red capsicum until the skin starts getting slightly blistered. Remove it from the frying-pan.
  • Add a small amount of oil in the same frying-pan and cook mushrooms. Remove and put them aside.
  • Place the marinated chicken into the same frying-pan. Turn the heat to a medium and cook the chicken for about 2-3 minutes each side or until the chicken is just cooked and gets nicely coloured. Remove it from the heat.

For Cold Vegetables

  • Place cucumbers, tomatoes, avocado and salad leaves in a large bowl. Drizzle 1 teaspoon of extra virgin olive oil and season with sea salt. Toss all together.

Assembling the Salad

  • Place the cold vegetable salad on a serving plate. Arrange the chicken, red capsicum and mushrooms on top of the salad. Squeeze lime over the salad. Finish off with chopped Italian parsley, black pepper to serve.

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