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Creamy Cajun Spiced Chicken Salad

Creamy Cajun Spiced Chicken Salad - Bold Flavor, Easy Comfort

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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 4 servings

Ingredients
  

  • 3 cups cooked chicken, shredded or chopped (rotisserie works great)
  • 1/2 cup mayonnaise (use avocado or light mayo if preferred)
  • 1/3 cup plain Greek yogurt (for extra creaminess and tang)
  • 2 teaspoons Cajun seasoning (adjust to taste; see note below)
  • 1 teaspoon smoked paprika (boosts that smoky depth)
  • 1 teaspoon Dijon mustard
  • 1 tablespoon lemon juice (plus more to taste)
  • 1 small garlic clove, finely grated or minced
  • 1/2 teaspoon honey (optional, to round out the heat)
  • 1/4 teaspoon kosher salt, or to taste
  • Freshly ground black pepper, to taste
  • 2 ribs celery, finely chopped
  • 1/2 red bell pepper, finely chopped
  • 2 green onions, thinly sliced
  • 2 tablespoons fresh parsley, chopped (or cilantro, if you like)
  • Optional add-ins: 1/2 avocado (diced), 1/3 cup corn kernels, 1/4 cup chopped pickles, or 1/4 cup toasted pecans

Instructions
 

  • Prep the chicken. Use cooled, cooked chicken. Shred it by hand for tender strands or chop it for a chunkier texture. Aim for bite-size pieces so the dressing clings well.
  • Mix the dressing. In a large bowl, whisk mayo, Greek yogurt, Cajun seasoning, smoked paprika, Dijon, lemon juice, garlic, honey, salt, and pepper. Taste and adjust—add more lemon for brightness or more Cajun for heat.
  • Fold in the crunch. Add celery, red bell pepper, green onions, and parsley to the bowl. Stir to coat evenly.
  • Add the chicken. Fold in the chicken until everything is well combined. If it looks a bit dry, add a spoonful more yogurt or a splash of lemon juice.
  • Chill briefly. Let the salad rest in the fridge for 20–30 minutes. This helps the flavors meld and the spices mellow.
  • Finish and serve. Taste again after chilling. Adjust salt, pepper, and acidity. Serve on toasted sourdough, in lettuce wraps, as a protein-packed bowl over greens, or tucked into a warm tortilla.