Cajun Chicken Salad with Homemade Vinaigrette is a quick and easy meal that’s perfect for lunch or dinner.
To make this recipe you’ll need: salsa, red onion, cilantro, lime juice, balsamic vinegar, Dijon mustard, boneless skinless chicken breast, cajun seasoning, olive oil, mixed greens red bell pepper, tomato and avocado..
If you’re following WW, this is a friendly option that fits right into your plan. It’s a quick and easy meal that’s ready in just 20 minutes.
Whether you’re meal prepping or throwing something together at the last minute, this salad is a great choice that’ll leave you feeling satisfied.
Weight Watchers Points
2 Points (2022/2024 Plan)
MyWW Points: 2 Blue Plan and 5 Green Plan
2 WW Freestyle Points and 5 Smart Points
Why You’ll Love This Cajun Chicken Salad with Homemade Vinaigrette
It’s Quick and Easy
This recipe comes together in no time, making it perfect for busy weeknights or a fast lunch. With simple steps, you can have a fresh, tasty meal ready to enjoy.
Healthy and WW Friendly
Packed with lean chicken and plenty of fresh vegetables, this salad is a great option if you’re trying to eat healthy. Plus, it’s WW-friendly, fitting easily into your meal plan without sacrificing flavor.
Bold and Fresh Flavors
The Cajun seasoning on the chicken adds a punch of spice, while the homemade salsa vinaigrette brings a zesty, tangy taste that ties everything together. Each bite is full of flavor.
Perfect for Lunch or Dinner
Whether you need a quick lunch or a light dinner, this salad works for both. It’s filling enough to be a main meal but light enough to enjoy any time of day.
Easy to Customize
Add your favorite veggies or swap out ingredients to make this salad your own. It’s a versatile recipe that you can adjust to suit your tastes.
Tips and Tricks
Cooking the Chicken
For perfectly cooked chicken, use a meat thermometer to check that the internal temperature reaches 165°F. This ensures it’s fully cooked while keeping it juicy.
Prepping Ahead
You can make the vinaigrette ahead of time and store it in the fridge for up to 3 days. This will save you time when you’re ready to assemble the salad.
Customize the Spice Level
If you prefer a milder flavor, use less Cajun seasoning or swap it for a seasoning blend with less heat. You can always add more if needed.
Storing Leftovers
If you have leftovers, keep the salad and vinaigrette separate. Store the salad in an airtight container and the vinaigrette in a small jar, then mix them together just before serving to keep the greens from getting soggy.
Ingredient Substitutions
Mixed Greens
If you don’t have mixed greens, feel free to use any leafy greens you like. Spinach, arugula, or romaine all work great in this salad.
Cajun Seasoning
No Cajun seasoning? You can easily swap it with any other seasoning blend you enjoy, like taco seasoning or a simple mix of paprika, garlic powder, and pepper.
Red Onion
If you’re not a fan of red onion, try using green onions or shallots for a milder flavor. They’ll still add a bit of crunch without being overpowering.
Avocado
Not into avocado? Cucumbers or even a bit of shredded cheese can make a great substitution and still add texture to the salad.
Salsa
You can swap out the salsa for a simple tomato-based sauce or even a store-bought vinaigrette if you’re short on time.
How to Store and Reheat
Storing Leftovers
If you have leftovers, store the salad ingredients and vinaigrette separately to keep the greens from getting soggy. Place the salad in an airtight container in the fridge, and store the vinaigrette in a small jar or sealed container. Both should stay fresh for up to 2 days.
Reheating the Chicken
To reheat the chicken, warm it in a skillet over medium heat for a few minutes on each side, or microwave it in short bursts, about 30 seconds at a time. Be careful not to overheat the chicken, as it may dry out. Add a splash of water or broth when reheating to keep it moist.
Freezing
This recipe isn’t freezer-friendly due to the fresh veggies and greens. It’s best enjoyed fresh or within a couple of days.
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Fun but practical! The measurements are at 4 ounces, 7 ounces, and 10 ounces.
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Cajun Chicken Salad with Homemade Vinaigrette
Equipment
- 4 Serving Bowls
Ingredients
- ½ cup fat-free salsa
- ¼ cup red onion chopped
- 2 tablespoon fresh cilantro chopped
- 1 tablespoon fresh lime juice
- 1 tablespoon balsamic vinegar
- 1 teaspoon dijon mustard
- ¼ teaspoon salt
- 1 pound boneless skinless chicken breast
- 1 tablespoon cajun seasoning
- 1 teaspoon olive oil
- 4 cups mixed greens
- 1 red bell pepper seeded and thinly sliced
- 1 tomato chopped
- ½ avocado peeled and chopped
Instructions
For the Vinaigrette:
- In a blender, combine salsa, onion, cilantro, lime juice, vinegar, mustard, and salt.
- Puree until smooth.
- Transfer the vinaigrette to a bowl and set aside.
For the Chicken:
- Sprinkle cajun seasoning on both sides of the chicken breasts.
- Heat a skillet over medium-high heat.
- Add olive oil to the skillet.
- Place the chicken in the skillet and cook for about 4 minutes on each side, until browned and cooked through.
- Transfer the chicken to a cutting board and let it rest for 5 minutes.
- Slice the chicken into ½-inch thick strips.
To Assemble:
- Place mixed greens and sliced bell peppers into 4 serving bowls.
- Add chicken strips, chopped tomato, and avocado to each bowl.
- Serve with the salsa vinaigrette.
Notes
Nutrition
Frequently Asked Questions
Yes, grilling the chicken works great for this recipe! Just season the chicken as instructed and grill over medium heat for about 5-6 minutes on each side, until fully cooked through.
The homemade salsa vinaigrette will last up to 3 days in the fridge. Store it in a sealed container or jar, and give it a good shake before using.
Yes, you can use a store-bought vinaigrette if you’re short on time. A balsamic or lime-based dressing would work well with this salad.
If you don’t have Cajun seasoning, you can substitute it with taco seasoning or a blend of paprika, garlic powder, and black pepper for a similar flavor.
You can prep the chicken and vinaigrette in advance, but wait to assemble the salad until you’re ready to serve to keep the greens fresh and crisp.
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