Cajun Chicken Avocado Salad Recipe

Prep and marinate chicken

Pat chicken breasts dry with paper towels. In a bowl combine 2 tbs olive oil, 1 tbs lemon juice, 2 tsp Cajun seasoning, 1 tsp smoked paprika, 1 tsp garlic powder, 1 tsp salt and 1/2 tsp black pepper. Rub mixture evenly over both sides of the chicken. Cover and refrigerate for 15–30 minutes (or up to 2 hours).

Grill or pan-sear chicken

Preheat a grill or heavy skillet over medium-high heat and brush with 1 tbs olive oil. Cook the chicken 5–7 minutes per side (depending on thickness) until an instant-read thermometer inserted into the thickest part reads 165°F (74°C) and the exterior is nicely charred. Transfer to a cutting board and let rest 5 minutes, then slice thinly against the grain.

Prepare vegetables

Halve the cherry tomatoes. Thinly slice the jalapeño, removing seeds if you prefer less heat. Halve the avocado, remove the pit, peel or scoop out, and cut into 1/2-inch slices. Trim mushrooms and slice if large; leave small mushrooms halved.

Sauté mushrooms

In a medium skillet over medium heat, melt 1 tbs butter. Add the sliced mushrooms and cook, stirring occasionally, until golden and any released liquid has evaporated, about 6–8 minutes. Season with 1/4 tsp salt and 1/4 tsp black pepper. Remove from heat and let cool slightly.

In a small bowl or jar combine 3 tbs extra-virgin olive oil, 1 tbs red wine vinegar, 1 tsp Dijon mustard, 1/2 tsp honey, 1 tbs lime juice, 2 tbs minced cilantro, 1/2 tsp salt and 1/4 tsp black pepper. Whisk vigorously or shake in a jar until emulsified. Taste and adjust seasoning or acidity to preference.

In a large bowl, place 6 cups mixed salad greens. Add the halved cherry tomatoes, sliced jalapeño, sautéed mushrooms, and sliced avocado. Drizzle about two-thirds of the vinaigrette over the greens (reserve the rest for guests to add more) and toss gently to coat, taking care not to mash the avocado.

Arrange the sliced Cajun chicken over the tossed greens. Sprinkle 1/2 cup crumbled feta and 2 tbs extra cilantro leaves over the top. Serve immediately with extra vinaigrette and lime wedges on the side.