Cajun Chicken Salad

This cajun chicken salad is a delicious, winter-inspired side dish or entree full of seasonal flavors. Fresh citrus, creamy avocado, and hearty kale are tossed with an easy homemade vinaigrette and juicy, cajun seasoned chicken to make a delicious, healthy lunch or dinner.

Spiced chicken salad with citrus, kale, and avocado overhead shot

I have always been a fan of seasonal salads, even in these colder winter months. Much like my summer salads, a winter salad like this one is absolutely delicious because I use the best seasonal ingredients I can find.

For my cajun chicken salad, the spice of cajun seasoning is balanced with juicy fresh winter citrus, bitter kale, and buttery avocado. Little additions of sharp raw onion and the crunch of fresh pomegranate seeds are the perfect touches that make every bite enjoyable.

Why you’ll love this salad

  • Delicious as a filling entree, but simple enough to be a great meal prep recipe for lunch as well.
  • The seasonal ingredients I recommend also have great seasonal substitutions!
  • Very easy to prepare and holds up great in the fridge for several days.
  • Healthy and nutritious thanks to lean proteins, healthy fats, and fresh veggies.


Each ingredient I chose here builds to create a balance of flavors and textures, making every bite delicious and satisfying. To make this salad you’ll need each of these ingredients, or one of my recommended substitutions.

Ingredients for the chicken salad
  • Chicken breasts – my preferred lean protein for this recipe, but you can use your favorite cut of chicken, so long as it can be sliced into the salad.
  • Cajun seasoning – use your favorite brand, or whip up a quick homemade cajun seasoning really easily.
  • Oil – we’ll be using avocado oil for our chicken, and olive oil for the rest of the salad.
  • Kale – I used green curly leaf kale here, but use whatever variety keeps showing up in your CSA box! Kale is an abundant and delicious winter green in all its varieties.
  • Avocado – This healthy fat is a key ingredient that provides creamy texture to contrast the other salad toppings.
  • Oranges – Winter is a fantastic season for oranges, and I recommend you take full advantage of it. I used half orange and half grapefruit but use your favorites. Oranges, grapefruits, blood oranges, or tangerines are all great this time of year.
  • Pecans – Feel free to swap these for your favorite nut. I can’t think of a single one that wouldn’t work here.
  • Red onion – the thin slices of raw onion are a sharp, peppery bite that works really nicely in this salad.
  • Pomegranate seeds – Bright red, tart, juicy, crunchy, pomegranates are simply beautiful in the winter and I definitely recommend enjoying the fresh seeds in dishes like this one, or my pomegranate chicken, whenever you can. If you can’t find them, dried cranberries are a great alternative winter flavor.

In addition to these ingredients, we’ll be making a quick and easy vinaigrette for our winter salad. You’ll simply be combining oil, dijon mustard, balsamic vinegar, garlic, maple syrup, and salt and pepper. With a quick whisk it’s ready to go!

Perfect for lunch

While you’re prepping all your ingredients for dinner, I highly recommend preparing extra as a lunch salad. My version of cajun chicken salad keeps really well and makes a perfect work lunch with just a few key tips.

Cajun chicken salad in lunch boxes
  • Massage the kale ahead of time so it’s ready to eat when you are.
  • DON’T dress the salad ahead. Bring it in a small jar or container and dress it when you’re ready to eat.
  • Avocado will hold up best before slicing, so if possible bring the whole avocado with you. Just slice and add to the salad when ready.
  • Wait for the chicken to cool completely before building your salad in your lunch containers. Then cover and store for up to 4 days!

WIth easy prep you’ll have a couple of protein packed, nutritious chicken salads that’ll keep you going through the last few hours of work. These tips work well for storing any leftovers as well. Keep the dressing and avocado separate, and you can store leftovers for several days.

Cajun chicken salad with kale, orange, avocado, and pomegranate served on a plate

Honestly, no matter what meal of the day you make this for, I know you’ll enjoy every bite. That perfect forkful of green kale, spiced chicken, juicy citrus, and pomegranate will hook you from the first taste! Enjoy, and don’t forget to check out my other winter chicken recipes as well!

Cajun Chicken Salad

This spiced chicken salad with kale, avocado, orange, and pomegranate makes a perfect lunch or a light dinner. Healthy and nutritious!
5 from 5 votes
Print Pin Rate
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Servings: 4 people
Calories: 452kcal
Author: Jovita | Yummy Addiction

Recipe Video


For the Cajun chicken:

  • 1 lb. (450g) chicken breasts
  • 1/2 tablespoon avocado oil
  • 2 tablespoons Cajun seasoning

For the dressing:

  • 1/4 cup olive oil
  • 2 tablespoons balsamic vinegar
  • 1 teaspoon Dijon mustard
  • 1 tablespoon maple syrup
  • sea salt and black pepper , to taste
  • 1/2 clove garlic , minced

For the salad:

  • 1 bunch kale , destemmed and roughly chopped
  • 1 teaspoon olive oil , for massaging kale
  • 1 avocado , peeled and cubed
  • 1 orange , peeled and chopped (I used ½ orange and ½ grapefruit)
  • 1/4 cup pecans , toasted and chopped
  • 1/4 cup red onions , thinly sliced
  • 1/2 cup pomegranate seeds


The Cajun chicken.

  • Preheat the oven to 425°F (220°C).
  • Drizzle the avocado oil all over chicken breasts. Sprinkle the Cajun seasoning on the chicken and rub to coat. Bake for 25-35 (depending on the size of the chicken) minutes until the chicken is golden brown or internal temperature reaches 165°F (75°C) on an instant read thermometer.
  • Remove from the oven, cover and let rest for 5 minutes before slicing.

The dressing.

  • Whisk all the ingredients for the dressing together in a small bowl. Set aside.

The salad.

  • In a large bowl, add the kale and massage it with the olive oil until tender. Add the avocado, orange, pecans, red onions, and pomegranate seeds. Drizzle with the dressing and toss gently.
  • Slice the chicken breasts into strips and arrange on top of the salad.


Inspired by Real and Vibrant


Calories: 452kcal | Carbohydrates: 19.2g | Protein: 28.2g | Fat: 30.5g | Cholesterol: 82.7mg | Sodium: 94.7mg | Sugar: 11.2g
Course: entree, lunch, Salad
Cuisine: American
Keyword: chicken salad, citrus salad
Nutrition Facts
Cajun Chicken Salad
Amount Per Serving
Calories 452 Calories from Fat 275
% Daily Value*
Fat 30.5g47%
Cholesterol 82.7mg28%
Sodium 94.7mg4%
Carbohydrates 19.2g6%
Sugar 11.2g12%
Protein 28.2g56%
* Percent Daily Values are based on a 2000 calorie diet.


  • Adrianne
    February 18, 2021 at 7:06 am

    No only does this look amazing, it sounds amazing too! Love this high protein low carb salad that works for lunch or dinner. Can’t wait to try it. Cheers5 stars

  • Amanda Wren-Grimwood
    February 18, 2021 at 8:02 am

    These colours and textures look so good. I’ve not used kale much in salads so I can’t wait to try this.5 stars

  • Beth Sachs
    February 18, 2021 at 8:07 am

    Such amazing colours and like you say, it’s perfect for lunch. Delicious recipe!5 stars

  • Mahy
    February 18, 2021 at 9:20 am

    Love the abundance of colors in each presentation. Definitely the recipe to make when your friends come over – something to surprise them with!5 stars

  • Chichi
    February 18, 2021 at 6:54 pm

    This is such a pretty salad! I love all the flavors I there. So good!5 stars


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