Go Back
–+ servings
Cajun Chicken Caesar Salad with Shaved Brussels Sprouts Delight

Cajun Chicken Caesar Salad with Shaved Brussels Sprouts Delight

A zesty twist on a classic, this Cajun Chicken Caesar Salad with Shaved Brussels Sprouts Delight is gluten-free, packed with protein, and perfect for busy weeknights.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Resting Time 5 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Salads
Cuisine: American
Calories: 480
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken
  • 2 pieces Boneless, Skinless Chicken Breast Butterfly for even cooking
  • 2 tablespoons Cajun Seasoning
  • 1 teaspoon Kosher Salt
  • 1 teaspoon Black Pepper
For the Vegetables
  • 4 cups Shaved Brussels Sprouts Use a sharp knife or food processor for easy shaving
  • 1 piece Shallot Substitute with red onion if necessary
For the Dressing
  • 1 cup Greek Yogurt Can be swapped with dairy-free yogurt for a vegan version
  • 1/4 cup Parmesan Cheese Omit for a dairy-free option
  • 1 tablespoon Lemon Juice Freshly squeezed recommended
  • 2 cloves Minced Garlic Adjust quantity based on preference
  • 1 tablespoon Dijon Mustard
  • 1 tablespoon Worcestershire Sauce Can be left out for vegetarian diets
For the Crunch
  • 1 cup Cajun Crunchy Quinoa Choose store-bought for convenience
  • 2 tablespoons Avocado Oil Substitute with olive oil if preferred

Equipment

  • Skillet
  • Medium-sized bowl
  • Large serving bowl

Method
 

Cooking Steps
  1. Season the chicken breasts with Cajun seasoning, salt, and black pepper. Let it sit for 15 minutes.
  2. Heat avocado oil in a skillet over medium heat. Sauté shaved Brussels sprouts and minced shallots for 3–5 minutes until tender.
  3. Cook the seasoned chicken in the same skillet for 3–4 minutes on each side until browned and cooked through.
  4. In a bowl, combine Greek yogurt, Parmesan cheese, lemon juice, minced garlic, Dijon mustard, Worcestershire sauce, and Cajun seasoning to make the dressing.
  5. Combine sautéed Brussels sprouts with dressing, then fold in chopped chicken and crunchy quinoa.
  6. Serve immediately, optionally topping with extra Parmesan cheese or crispy quinoa.

Nutrition

Serving: 1bowlCalories: 480kcalCarbohydrates: 30gProtein: 35gFat: 25gSaturated Fat: 6gPolyunsaturated Fat: 4gMonounsaturated Fat: 10gCholesterol: 100mgSodium: 600mgPotassium: 800mgFiber: 5gSugar: 3gVitamin A: 800IUVitamin C: 90mgCalcium: 300mgIron: 3mg

Notes

Butterfly chicken for even cooking and rest cooked chicken before chopping to retain juiciness. Store leftovers separately for best texture.

Tried this recipe?

Let us know how it was!