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Cajun Chicken Caesar Salad with Shaved Brussels Sprouts

Cajun Chicken Caesar Salad with Shaved Brussels Sprouts Delight

Experience a delicious Cajun Chicken Caesar Salad with Shaved Brussels Sprouts, a flavorful twist on a classic dish.
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Prep Time 15 minutes
Cook Time 25 minutes
Resting Time 5 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Chicken
Cuisine: American
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken
  • 1 lb Boneless, Skinless Chicken Breast Butterfly for even cooking
  • 1 tbsp Cajun Seasoning Provides that signature smoky, spicy flavor
  • Kosher Salt & Black Pepper Essential for seasoning
For the Salad
  • 1.5 lbs Shaved Brussels Sprouts Offers a warm, tender base with a nutty flavor
  • 1 large Shallot Enhances flavor depth; substitute with red onion if needed
  • Avocado Oil Adds healthy fat for cooking
For the Crunch
  • 0.5 cup Cajun Crunchy Quinoa Use store-bought for convenience or make your own with Cajun seasoning
For the Dressing
  • 0.5 cup Greek Yogurt Creates a creamy base packed with protein
  • 3 tbsp Parmesan Cheese Richness and a salty depth for the dressing
  • 2 tbsp Lemon Juice Brightens flavor; freshly squeezed is highly recommended
  • 1 Garlic Clove Minced
  • 0.5 tbsp Dijon Mustard Provides tanginess that complements the dressing beautifully
  • 1 tsp Worcestershire Sauce Adds umami flavor; omit for vegetarian diets

Equipment

  • skillet
  • mixing bowl
  • Salad Bowl
  • Sharp Knife

Method
 

Preparation Steps
  1. Season the boneless, skinless chicken breasts with Cajun seasoning, kosher salt, and black pepper.
  2. In a large skillet, heat 2 tablespoons of avocado oil over medium-high heat and sauté shaved Brussels sprouts and minced shallots for 3-5 minutes.
  3. Lower heat to medium, add more oil if needed, and cook the seasoned chicken breasts for about 3-4 minutes per side until cooked through.
  4. In a mixing bowl, whisk together Greek yogurt, grated Parmesan cheese, lemon juice, minced garlic, Dijon mustard, Worcestershire sauce, and Cajun seasoning.
  5. Toss sautéed Brussels sprouts and shallots with the dressing, then add cubed chicken and quinoa.
  6. Serve the salad immediately while the Brussels sprouts are still warm.

Nutrition

Serving: 1servingCalories: 450kcalCarbohydrates: 30gProtein: 35gFat: 20gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gCholesterol: 80mgSodium: 600mgPotassium: 800mgFiber: 5gSugar: 3gVitamin A: 500IUVitamin C: 30mgCalcium: 150mgIron: 2mg

Notes

Store leftovers in an airtight container for up to 3-4 days. Keep crispy quinoa and dressing separate when storing.

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