Cajun Chicken Caesar Salad with Shaved Brussels Sprouts
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!
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
*NOTE: I used this Cajun Crispy Quinoa from the brand Crunchy Munch to make this easy. This brand is still super small and not available at most grocery stores, but can be ordered on Amazon or their website. However, if you want to make your own homemade crispy quinoa -- refer to this blog post for instructions and then add in a bit of cajun seasoning! NUTRITION INFO: The nutrition info listed below is for 1 serving, not including additional parmesan that you add to the salad & factoring in that you use the same brand of crispy quinoa that I did.
Nutrition
Calories: 411kcal | Carbohydrates: 40g | Protein: 38g | Fat: 14g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.02g | Cholesterol: 77mg | Sodium: 321mg | Potassium: 1221mg | Fiber: 10g | Sugar: 6g | Vitamin A: 2461IU | Vitamin C: 150mg | Calcium: 150mg | Iron: 4mg