Caesar Salad With Cajun Spiced Chicken

This is my go to Caesar Salad Recipe. Once you mix up the Cajun Seasoning you’ll have some for the next time you make this.

First thing you need to do is make the Cajun Seasoning, and then prepare the chicken. While chicken is in the oven chop the Lettuce, and Lemon Wedges, and make the Dressing. This is a 30 minute meal. Double the dressing recipe if you like a lot of dressing on your salad or if you want some leftover dressing. Serves 3

Cajun Seasoning

1 Tbl. Smoked Paprika

1/2 tsp. Cayenne Pepper

1 tsp. Onion Powder

1 tsp. Garlic Powder

1 tsp. Dried Thyme

1/4 tsp. Black Pepper

1 tsp. Salt


In a small bowl mix ingredients together.

Cajun Chicken

1 Package of Chicken Thighs

2 Tbls. Oil (Avocado or Olive Oil)

1 1/2 – 2 Tbls. Cajun Seasoning


Preheat oven to 375° In a 9 × 11 Pyrex dish. Pour 1 Tablespoon of oil in dish and spread it around to coat the bottom. Lay Chicken on top of oiled Pyrex dish. Coat the top of Chicken with the remaining Tablespoon of oil. Sprinkle Cajun Seasoning on top of lightly oiled Chicken. Bake at 375° for 20 minutes. This could take longer if you purchased super thick pieces of Chicken. So please check for doneness before serving.

Once Chicken is done chop Chicken into bite sized pieces. Be sure to remove any fatty pieces.

Caesar Dressing (Makes 1/2 cup)

1/2 Cup, Mayonnaise

1/4 Cup, grated Parmiggiano Reggiano

1 Clove of Garlic, Minced Finely

1/2 a medium lemon, juiced (1 Tablespoon)

1/4 tsp. Anchovy Paste

1/4 -1/2 tsp. Dijon Mustard

Salt and Pepper, to your taste


Mix Everything in a medium sized bowl. Be sure that anchovy paste is well combined. (Taste it. Does it need more lemon or mustard.) Cover and set in fridge until ready to go.

-2 Heads of Romaine Lettuce, Chopped

-Caesar Dressing


-1 Lemon, Cut into Wedges to serve with Salad

-Parmiggiano Reggiano, Grated or shaved

To serve I like to keep the dressing on the side. I place Romaine on a plate or bowl. Then top with Chicken and Parmiggiano Cheese a wedge of lemon and a side of Caesar Dressing. Squeeze the Lemon Wedge on top for a nice touch of acidity.

If you prefer to have your salad tossed. Place the Lettuce and Chicken in a large bowl and toss with the Caesar Dressing. Then put Parmiggiano on top and serve each plate with a wedge of lemon on the side.


The Lemon Wedge adds the perfect amount of acidity to the salad. If you think it’s good the way it is don’t worry about it. I personally love the freshness it adds.

This recipe really needs Parmiggiano Reggiano. Kraft Parmesan doesn’t have the same flavor.

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