Description
A fresh and protein-packed chicken arugula salad with grilled Cajun-seasoned chicken, crisp vegetables, and a creamy lime cilantro dressing. Perfect for a healthy lunch or light dinner.
Ingredients
- 2 tablespoons olive oil
- Kosher salt
- Black pepper
- 1 pound boneless, skinless chicken breasts
- 1 teaspoon Cajun seasoning
- 6 cups fresh arugula leaves
- 1 cup cherry tomatoes, halved
- 1 ear pre-cooked corn, kernels removed
- 1 jalapeño, thinly sliced (seeds removed for less heat)
- 1 bell pepper, thinly sliced
- 1/4 cup shaved Parmesan cheese
- 1/2 red onion, thinly sliced
- Juice from 2 limes (about 1/4 cup)
- 1 garlic clove, minced
- 1/2 cup buttermilk or plain Greek yogurt
- Freshly ground black pepper
- 1/4 cup fresh cilantro leaves, chopped
Instructions
1. Place the chicken breasts in a ziplock bag and add olive oil, Cajun seasoning, kosher salt, and black pepper. Seal and massage the bag to coat the chicken evenly.
2. Refrigerate the chicken and allow it to marinate for up to 1 hour to absorb the flavors.
3. While the chicken marinates, prepare the salad ingredients by slicing the vegetables and placing the arugula, cherry tomatoes, corn, jalapeño, bell pepper, Parmesan cheese, and red onion in a large bowl.
4. In a food processor combine lime juice, minced garlic, buttermilk or Greek yogurt, black pepper, and chopped cilantro. Blend until smooth to make the dressing.
5. Preheat a grill or grill pan over medium-high heat.
6. Remove the chicken from the marinade and grill for 6–8 minutes per side until the internal temperature reaches 165°F.
7. Let the chicken rest for 5 minutes, then slice it into strips.
8. Top the prepared salad with the sliced grilled chicken.
9. Drizzle the dressing over the salad and toss gently if desired before serving.
Notes
Allow the chicken to rest after grilling so the juices redistribute and keep the meat tender.
Greek yogurt can be used instead of buttermilk for a thicker, higher-protein dressing.
Adjust the jalapeño amount depending on your preferred spice level.
Serve immediately after adding the dressing to keep the arugula fresh and crisp.