Salads don’t have to be boring, they’re one of the best dishes when done right. You can have fun with different toppings, dressings, and seasonings to make your salad interesting, colorful and tasty. Start with a veggie base, add body with lean proteins and legumes, garnish with crunchy and flavorful carbs, seeds, nuts, or herbs, and finish with a dressing that complements the salad. This Cajun-spiced potato and chicken salad is a combination of a quintessential veggie base with a lean protein, a flavorful topping, and a classic dressing. To cut down cooking time, you can grill the chicken breasts and bake the Cajun potatoes on your meal prep day and add those ingredients to your salads throughout the week!
Cajun-Spiced Potato and Chicken Salad Recipe
Prep Time: 15 min | Cook Time: 45-60 min | Serves: 2
+ 2 potatoes
+ 1 sweet potato
+ 2 tsp homemade Cajun seasoning
+ 1 tbsp olive oil
+ 1/4 tsp sea salt
+ 1 chicken breast, grilled
+ 1/2 iceberg lettuce
+ 1 cucumber, medium size, thinly sliced
+ 1 tomato, cut into wedges
+ 2 tbsp finely chopped parsley
+ 1 batch honey mustard vinaigrette
To bake the Cajun potatoes: Preheat oven at 425ºF / 200ºC and cut the potatoes into small squares. Toss them in a medium-size bowl with Cajun seasoning, sea salt, and olive oil until evenly coated. Spread potatoes out evenly on a baking sheet in a single layer. Cook for 45-60 min, stirring once during cooking until potatoes are tender. Serve hot or store them in an airtight container in the fridge for up to 1 week.
To grill the chicken breast: Preheat a grill pan over a medium-high burner until it’s very hot. Remove any loose fat, tendon or bone fragments from your chicken breast, wash and season with sea salt and pepper to taste. Cook the chicken breast on the first side for 3 to 4 minutes, then cook for another 5 to 7 minutes on the second side.
To assemble the salad: Rinse and slice the lettuce, cut the tomato and the cucumber and place in salad bowls. Cut the chicken breast lengthwise into thin slices, then add to the bowls. Pour in the honey mustard vinaigrette, add potatoes, toss and sprinkle with parsley. Enjoy!