Save This vibrant Cajun Chicken Pasta Salad brings together zesty spice, juicy chicken, and crisp garden vegetables in a creamy, cooling dressing. It is my go-to recipe for summer cookouts or a make-ahead weekday lunch that feels genuinely special without a ton of fuss.
The first time I tossed this salad together, it vanished before anything else at our family barbecue. Now it is at every picnic we have and always a hit with friends.
Ingredients
- Chicken breasts: boneless and skinless for quick cooking and easy slicing my tip is to choose cuts that are not too thick so they stay juicy
- Olive oil: helps the Cajun spices stick to the meat and delivers a better sear always use extra virgin if possible
- Cajun seasoning: bold and smoky the heart of this salad look for one with paprika and garlic among the first ingredients
- Salt and black pepper: brings out the spices and boosts flavor grind fresh for best results
- Rotini or penne pasta: shapes that catch the dressing and veggies well go for a bronze-cut or whole grain if available
- Cherry tomatoes: sweet and juicy little pops that brighten every bite choose firm and ripe ones with shiny skins
- Red bell pepper: for snap and sweetness the red variety keeps the salad colorful
- Red onion: adds sharpness and contrast the finer you chop it the less intense it tastes
- Cucumber: for cool crunch pick a firm cucumber and dice just before mixing to stay crisp
- Sweet corn kernels: add subtle sweetness either fresh off the cob or well-drained canned
- Fresh parsley: for a clean finishing note flat-leaf is best for bold flavor
- Mayonnaise: creamy base for the dressing I use real egg mayo for richer taste
- Greek yogurt: lightens the dressing with tang and added protein opt for whole milk yogurt for smoothest results
- Lemon juice: for balance and brightness freshly squeezed is always best
- Dijon mustard: sharpens and deepens the flavor use the smooth kind for easy whisking
- Honey: a touch of sweetness to mellow the spice real honey trumps artificial every time
- Cajun seasoning: ties the dressing into the chicken and gives a gentle kick try to match the same blend in both components
- Salt and pepper: in the dressing ensures every layer is seasoned
Instructions
- Cook the Pasta:
- Bring a large pot of salted water to a rolling boil. Add pasta and stir well immediately so nothing sticks. Cook just until al dente following your specific package as times vary. Drain in a colander and rinse thoroughly under cold water to stop cooking and keep the noodles separate and cool.
- Season and Cook the Chicken:
- Lay the chicken breasts on a board. Drizzle olive oil evenly and sprinkle Cajun seasoning salt and black pepper across the surface using your fingers to rub the mixture into both sides. Heat a grill pan or skillet over medium-high heat until just smoking and place chicken pieces in. Cook five to six minutes on the first side until golden lines appear then flip and finish another five to six minutes until cooked through. Do not move the chicken around too much or you will not get that flavorful crust. Rest the cooked chicken on a plate loosely covered while assembling the salad so juices lock in.
- Chop and Prep the Veggies:
- Dice cherry tomatoes red bell pepper red onion cucumber and prepare corn and parsley. Keep each vegetable evenly sized for the most appealing bite.
- Assemble the Salad Base:
- Transfer cooked pasta to a large mixing bowl. Add all prepared vegetables and chopped parsley on top. Do not stir yet as this helps flavors stay distinct until dressed.
- Make the Creamy Dressing:
- In a separate bowl whisk together mayonnaise Greek yogurt lemon juice Dijon mustard honey and Cajun seasoning until completely smooth. Taste and adjust salt and pepper to your preference. The dressing should be tangy and a touch spicy with a balanced creamy texture.
- Combine and Finish:
- Slice rested chicken into thin even strips. Place sliced chicken on top of the salad ingredients then pour dressing over everything. Use two large spoons to gently toss until all components are evenly coated and the chicken is distributed throughout.
- Chill and Serve:
- Cover the bowl and refrigerate at least twenty minutes before serving to let the flavors meld. Right before serving give it another toss and garnish with extra parsley if you like.
Save What keeps this salad at the top of my list is the creamy Cajun dressing hugging every noodle and vegetable. My kids always try to steal the sweet corn out first and I love catching them sneaking bites while it chills.
Storage Tips
For maximum freshness store leftovers in an airtight container in the fridge for up to two days. If making ahead for meal prep keep the dressing separate until closer to serving this keeps the veggies crisp. Freezing is not ideal due to the dairy in the dressing but you can freeze cooked chicken and pasta in separate bags if doubling the batch.
Ingredient Substitutions
Swap chicken for shrimp or sautéed turkey breast for a new twist. If you are dairy free, replace Greek yogurt with full fat coconut yogurt and use an egg free mayo for a vegan-friendly version. Any short pasta shape works well just prioritize quality pasta for best texture.
Serving Suggestions
This salad shines as a main dish for lunch or a light dinner on its own. For a heartier meal add a side of warm crusty bread or tuck into lettuce wraps for a low-carb twist. I often set out extra lemon wedges and hot sauce for guests to dress up their own bowls.
Cultural and Seasonal Notes
Cajun cuisine celebrates bold blends of peppers paprika and herbs which makes this salad especially satisfying in warm weather. In summer toss in sliced fresh okra or grill the corn before mixing for extra smokiness. When bell peppers are at their peak this recipe is at its brightest and most flavorful.
For Seasonal Adaptations
Add grilled zucchini slices in summer for more veggies
Use shredded winter greens when tomatoes are out of season
Substitute roasted sweet potato cubes in the fall for a richer salad
Success Stories
I first made this as a last minute dish for a block party and it turned into the most requested recipe in my files. Friends always ask for the dressing instructions so I now double it and keep extra on hand for dipping veggies.
Freezer Meal Conversion
To turn this dish freezer friendly cook and cool the chicken and pasta then freeze them in separate airtight bags. Thaw in the fridge overnight. Chop and add fresh vegetables and toss with dressing the day you plan to serve. Do not freeze the completed salad or dressing as dairy will separate.
Save This pasta salad is a crowd-pleaser that can be made ahead of time. Enjoy the vibrant flavors of Cajun cuisine in this refreshing dish.