This Cajun Chicken Caesar Salad with Shaved Brussels Sprouts is here to shake things up! Inspired by the classic caesar salad, but leveled up with smoky, spicy cajun flavor, warm shaved brussels sprouts and crispy quinoa for the perfect balance of textures and flavors. This is an easy, gluten-free weeknight dinner full of fiber and protein…you’re going to love it!
On days that I’m not testing or filming a recipe, our dinners can be kinda wonky lol. Last week I was exhausted and had no idea what to make for dinner but after rummaging around in the fridge and pantry I came up with an idea for a cajun chicken caesar salad. I posted a quick photo of the throw-together dinner on my IG story and got TONS of responses requesting the recipe. Of course I didn’t measure anything the first time around, so I had to make it again and get it posted for y’all!
Now, calling this a caesar salad feels like a bit of a stretch…BUT it certainly is inspired by the iconic salad that we all know and love. However, we’re using some warm shaved brussels sprouts as the base, adding in crispy quinoa instead of croutons, and spicing things up with some cajun flavors! Plus, rounding it out with some delicious pan-seared chicken to make this a full meal.
This recipe is simple yet really delivers on flavor, comfort and nutrients. Honestly, what more could you want out of a weeknight dinner!? Even my husband was obsessed with it, and that’s saying something. Hope you give this salad a try and love it as much as we did!
Why You’ll Love this Shaved Brussels Sprouts Cajun Chicken Salad
- It’s a nourishing yet satisfying weeknight dinner!
- This is a fun variation on a traditional Caesar salad, full of smoky, spicy flavor.
- This cajun chicken salad is gluten free by using crispy quinoa instead of croutons.
- Shaved brussels sprouts are the base of this salad which add a fiber boost!
- It’s a balanced meal, complete with protein, fiber and healthy fats.
- This lightened-up caesar dressing is made from greek yogurt!
What You Need to Make this Cajun Chicken Caesar Salad
For the Shaved Brussels Sprouts Salad:
- Brussels Sprouts: I typically buy them whole and thinly shave them with a knife but it’s a bit time consuming, so you could also substitute the pre-shaved kind that come in a bag.
- Shallot: Optional, but I love the extra flavor that comes from the shallot!
- Avocado Oil: Or whatever oil you prefer, for briefly sautéing the brussels sprouts & shallot.
- Kosher Salt & Black Pepper: Season to taste.
- Cajun Crispy Quinoa: This is an untraditional Caesar salad because we’re topping it with crispy quinoa instead of croutons – a great gluten free option! I used the Crunchy Munch brand of cajun crispy quinoa to make my life easier, but check out the blog post below for how you can make your own from scratch.
- Grated Parmesan: Add as much or as little as your heart desires!
For the Cajun Chicken:
- Boneless, Skinless Chicken Breast: Make sure to butterfly and/or beat down your chicken breast to 1/4-1/2″ thick so that it cooks evenly and quickly.
- Cajun Seasoning, Kosher Salt & Black Pepper: Rub the chicken in a mixture of cajun seasoning (I just use a store-bought blend) and salt & pepper for a smoky, slightly spicy flavor.
- Avocado Oil: More oil for pan-searing the chicken.
For the Cajun Caesar Dressing:
- Greek Yogurt: The base of this cajun caesar dressing is full-fat plain greek yogurt or skyr, which is a great way to lighten it up while adding protein and probiotics!
- Grated Parmesan: All good caesar dressings must have a generous amount of freshly and very finely grated parmesan cheese for that salty touch.
- Lemon Juice: Lemon juice offers that signature caesar tanginess.
- Fresh Garlic: Fresh minced is always best, but in a pinch you could try substituting about 1/2 tsp garlic powder.
- Dijon Mustard: Dijon is another key ingredient in caesar dressing and adds depth of flavor.
- Worcestershire Sauce: We’re skipping the anchovies and instead adding in some Worcestershire sauce which adds a similar salty & umami flavor.
- Cajun Seasoning, Kosher Salt & Black Pepper: This isn’t just any caesar dressing…this is CAJUN caesar dressing so of course we’re spicing it up with some cajun seasoning.
How To Make this Cajun Chicken Caesar Salad with Shaved Brussels Sprouts
Season the Chicken:
First, sprinkle cajun seasoning, kosher salt & black pepper evenly over all sides of the chicken breasts. Set aside.
Sauté Shaved Brussels Sprouts:
Next, bring a large, high-sided pan to medium-high heat. Once hot, add avocado oil. Then add shaved brussels sprouts and sliced shallots. Season with kosher salt & black pepper to taste. Sauté, stirring often, for 3-5 minutes, until slightly wilted and tender. Remove from pan and set aside in a large salad bowl.
Pan-Sear the Cajun Chicken:
Reduce heat to medium and add in more avocado oil. Then add in seasoned chicken breasts and cook for about 3-4 minutes per side, or until the internal temp reaches 165F. Remove from pan and allow chicken to rest for a few minutes before chopping into cubes.
Prepare Cajun Caesar Dressing:
While the chicken is resting, prepare the cajun caesar dressing by mixing together all ingredients in a small bowl or jar. Taste and adjust any of the ingredients to your preference.
Assemble Cajun Chicken Salad & Enjoy:
Pour cajun caesar dressing over the shaved brussels sprouts and toss to combine. Then, top with the crunchy quinoa, cubed chicken and more grated parmesan to your liking. Enjoy!
Can I Make my own Cajun Crispy Quinoa Instead?
To make this cajun chicken caesar salad super weeknight friendly, I like using this Cajun Crispy Quinoa from Crunchy Munch. But if you have more time on your hands, you can certainly make it from scratch. Check out this blog post for detailed instructions on how to make crispy quinoa. Be sure to add in some cajun seasoning too – maybe 1/2 tsp worth?
I’m Short on Time, Can I Use a Store Bought Caesar Dressing Instead?
Absolutely! If you’re in a rush or don’t have some of these ingredients, feel free to substitute a store-bought creamy caesar dressing. Then, you can add in 1 tsp of cajun seasoning to spice it up. If you only have a vinaigrette-style caesar dressing on hand, one little hack is to mix it with some greek yogurt (mayo would also work) to give it that creamy taste & texture.
What is Cajun Seasoning & Where Can I Buy It?
Cajun seasoning is a spice blend that I love to keep on hand and use in recipes like this one, my creamy cajun chicken & orzo, and my 15-minute healthy jambalaya. Every blend is slightly different, but they usually include a mixture of paprika, pepper, thyme, garlic, onion, cayenne and salt. It’s smoky and slightly spicy. There are TONS of different brands available, depending on which store you’re shopping at. You can also make your own cajun seasoning blend with a quick google search.
How Should I Store Leftover Cajun Chicken Caesar Salad?
This cajun chicken caesar salad is, of course, best enjoyed fresh but holds up surprisingly well because the base is made from brussels sprouts instead of lettuce. You can store leftovers in an airtight container in the fridge for 3-4 days.
Find the full recipe below. As always, please let me know if you tried it by commenting below or tagging me on Instagram, @munchinwithmaddie_.
Looking for More Salad Recipes?
- Quinoa Lentil Salad with Hot Honey Vinaigrette
- Chopped Salad with Greek Yogurt Ranch Dressing
- Autumn Roasted Vegetable Salad with Balsamic Date Vinaigrette
- Asian Crunch Salad with Sweet Chili Dressing
- Warm Brussels Sprouts Salad with Honey Mustard Horseradish Dressing
Cajun Chicken Caesar Salad with Shaved Brussels Sprouts
Equipment
- cheese grater
- large, high-sided pan
- spatula
- large salad bowl + tongs
- small bowl or jar
- spoon
Ingredients
For the Shaved Brussels Sprouts Salad:
- 1 tbsp avocado oil or olive oil
- 1.5 lbs shaved brussels sprouts
- 1 large shallot peeled & thinly sliced
- kosher salt & black pepper to taste
- ½ cup cajun crunchy quinoa – SEE NOTE*
- grated or shaved parmesan to taste
For the Cajun Chicken:
- 1 lb boneless, skinless chicken breast butterflied and/or beaten down to ¼-½" thick
- 1 tbsp cajun seasoning
- kosher salt & black pepper to taste
- 1 tbsp avocado oil or olive oil
For the Cajun Caesar Dressing:
- ½ cup full-fat plain greek yogurt or skyr
- 3 tbsp freshly & very finely grated parmesan
- 2 tbsp fresh lemon juice
- 1 garlic clove minced
- ½ tbsp dijon mustard
- 1 tsp cajun seasoning
- 1 tsp Worcestershire sauce
- kosher salt & black pepper to taste
Instructions
- First, sprinkle cajun seasoning, kosher salt & black pepper evenly over all sides of the chicken breasts. Set aside.1 lb boneless, skinless chicken breast, 1 tbsp cajun seasoning, kosher salt & black pepper
- Next, bring a large, high-sided pan to medium-high heat. Once hot, add avocado oil. Then add shaved brussels sprouts and sliced shallots. Season with kosher salt & black pepper to taste. Sauté, stirring often, for 3-5 minutes, until slightly wilted and tender. Remove from pan and set aside in a large salad bowl.1 tbsp avocado oil, 1.5 lbs shaved brussels sprouts, 1 large shallot, kosher salt & black pepper
- Reduce heat to medium and add in more avocado oil. Then add in seasoned chicken breasts and cook for about 3-4 minutes per side, or until the internal temp reaches 165F. Remove from pan and allow chicken to rest for a few minutes before chopping into cubes.1 tbsp avocado oil
- While the chicken is resting, prepare the cajun caesar dressing by mixing together all ingredients in a small bowl or jar.½ cup full-fat plain greek yogurt or skyr, 3 tbsp freshly & very finely grated parmesan, 2 tbsp fresh lemon juice, 1 garlic clove, ½ tbsp dijon mustard, 1 tsp cajun seasoning, 1 tsp Worcestershire sauce, kosher salt & black pepper
- Pour cajun caesar dressing over the shaved brussels sprouts and toss to combine. Then, top with the crunchy quinoa, cubed chicken and more grated parmesan to your liking. Enjoy!½ cup cajun crunchy quinoa, grated or shaved parmesan
Video
Notes
Nutrition
Did you make this recipe?
Please let me know how it turned out for you! Leave a comment below and tag @munchinwithmaddie_ on Instagram and/or hashtag it #munchinwithmaddie.
I made this for lunch today and omg it was delicious!!!! I made crispy rice as a topping instead of crispy quinoa since I had some leftover and it was fabulous. I also used ground chicken instead of chicken breasts, but followed the recipe for everything else. This will absolutely be on repeat for me!
Thank you so much Emily! The crispy rice sounds delish, I’ll have to try that next time.
Really good! Dressing is to DIE FOR!! I made a bunch of subs to use up what I had on hand (added more to the base, regular quinoa to save time, and chicken tenderloins) and the dressing really stole the show
You’re the best, thank you Lauren!
Delish!
Thanks girl!!