Ingredients
Chicken and Vegetables
- 4 boneless skinless chicken breasts
- 2 tbsps Cajun seasoning
- 1 tbsp lemon zest
- 1/2 cup corn (fresh or canned)
- 2 heads romaine lettuce, sliced
- 1/2 red onion, sliced
- 1 avocado
- 1/2 cup grape or cherry tomatoes, halved
- Parmesan cheese, for garnish
- 1 tbsp olive oil
Dressing
- 2 lemons, juiced
- 1 tbsp Worcestershire sauce
- 2 tbsp Dijon mustard
- 3/4 cup mayonnaise
- 1 tbsp Cajun seasoning
- 1 1/2 cups Parmesan cheese, grated
- 1 tbsp garlic powder
- Pinch of salt
Instructions
- Prepare and Cook Chicken: Cut the chicken breasts into bite-sized cubes and season them thoroughly with Cajun seasoning and lemon zest. Heat olive oil in a pan over medium heat. Add the seasoned chicken and brown on all sides. Add the corn and continue cooking until the chicken is no longer pink inside, approximately 10 minutes.
- Make the Cajun Caesar Dressing: In a medium bowl, whisk together the lemon juice, Worcestershire sauce, Dijon mustard, mayonnaise, Cajun seasoning, grated Parmesan cheese, garlic powder, and a pinch of salt until the dressing is smooth and fully combined.
- Assemble the Salad: In a large mixing bowl, combine the sliced romaine lettuce, red onion, diced avocado, halved tomatoes, cooked chicken, and corn. Pour the Cajun Caesar dressing over the salad and toss gently to coat everything evenly.
- Garnish and Serve: Sprinkle additional Parmesan cheese on top as garnish. Serve immediately for the freshest flavor and crunch.
Notes
- Fresh corn is preferred for the best flavor but canned corn works well too.
- You can adjust the Cajun seasoning in the dressing and chicken to your spice preference.
- For a lighter version of the dressing, substitute half of the mayonnaise with Greek yogurt.
- If desired, grill the chicken instead of pan-cooking for a smoky flavor.
- Leftover dressing can be stored in the refrigerator for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 17 minutes
- Category: Salad
- Method: Frying
- Cuisine: American
- Diet: Low Fat
