Chicken · Southern · 30 min
Cajun Chicken, Cheddar & Spinach Salad with Scallion-Yogurt Dressing
- 30 min
- 2–6 servings
- 630 kcal / serving
This salad pairs crisp greens with smoky chicken and creamy avocado for a balanced bite. It comes together quickly on weeknights thanks to simple pantry spices.
Free on iPhone · servings scaled, grocery list written for you.
Ingredients
- ½avocado
- 1 (5 oz) pkgbaby spinach
- ¼ (8 oz) blockcheddar cheese
- 1 lbchicken thighs, boneless skinless
- ½ pintgrape tomatoes
- ½ small bunchgreen onions (scallions)
- ⅓ cupplain Greek yogurt
- avocados
From the pantry: black pepper, cayenne pepper, extra virgin olive oil, garlic powder, oregano, dried, paprika, salt, thyme, dried, white wine vinegar
Cookware
chef's knife · colander · cutting board · grater · grill pan, outdoor grill, or skillet · measuring cups · measuring spoons · mixing bowls · stirring spoon · tongs · whisk or fork
Kitchen help: cups to grams · tablespoons to cups · oven temperatures · butter conversions · what each cooking tool is for · ingredient substitutes
More recipes with: chicken thighs
More dinner ideas: easy dinners
Shopping list by aisle
Produce
- ½avocado
- 1 (5 oz) pkgbaby spinach
- ½ pintgrape tomatoes
- ½ small bunchgreen onions (scallions)
- avocados
Meat & seafood
- 1 lbchicken thighs, boneless skinless
Dairy, eggs & chilled
- ¼ (8 oz) blockcheddar cheese
- ⅓ cupplain Greek yogurt
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Ingredients for 2, 4 and 6 servings
| Ingredient | 2 servings | 4 servings | 6 servings |
|---|---|---|---|
| avocado | ½ | 1 | 1 ½ |
| baby spinach | 1 (5 oz) pkg | 2 (5 oz) pkgs | 3 (5 oz) pkgs |
| cheddar cheese | ¼ (8 oz) block | ½ (8 oz) block | ¾ (8 oz) block |
| chicken thighs, boneless skinless | 1 lb | 2 lb | 3 lb |
| grape tomatoes | ½ pint | 1 pint | 1 ½ pints |
| green onions (scallions) | ½ small bunch | 1 small bunch | 1 ½ small bunches |
| plain Greek yogurt | ⅓ cup | ⅔ cup | 1 cup |
Quantities in US units. Any other household size: MealPot scales the recipe and the grocery list for you.
Directions
- Prepare the produce: wash all fresh items and dry well, skipping spinach if it’s already pre-washed.
- Heat a grill pan, outdoor grill, or a regular skillet over medium-high heat.
- Trim the scallions, place them on a plate, drizzle with oil, and sprinkle with a pinch of salt.
- Cook the scallions on the heated surface until tender and lightly charred, turning once, about 5 minutes; set aside.
- Whisk together the yogurt, oil, water, white wine vinegar, and all spices in a small bowl to form the dressing; add water gradually if you want a drizzling consistency.
- Mix the spices so they’re evenly combined in a separate small bowl.
- Pat the chicken thighs dry and place on a plate; rub with the spice mix on both sides.
- Reheat the pan and coat it with a little oil; grill the chicken, turning once, until charred and cooked through, 8–10 minutes; transfer to a clean plate.
- Mince the grilled onions and fold them into the dressing; set aside.
- Coarsely grate the cheddar and place it on the plate with the cheese; halve the tomatoes and add them.
- Halve and pit the avocado, scoop the flesh into a cube-like dice, and add to the plate.
- Slice the chicken into strips.
- Divide the spinach between dishes and top with cheddar, tomatoes, avocado, and chicken; serve with the dressing on the side.
Two tips
- Prep ahead: cook the onions and chicken up to the point of resting and refrigerate, then finish assembly before serving.
- Serving idea: if you don’t have spinach, swap in a handful of arugula; extra dressing can be used as a dip for veggies.
Nutrition per serving
- Calories
- 630 kcal
- Protein
- 60 g
- Carbs
- 15 g
- Fat
- 37 g
- Fiber
- 7 g
- Sodium
- 481 mg
Estimates from the recipe's published nutrition data; they change with the version you pick above.
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Ingredient quantities, timing and nutrition follow the original Mealime recipe ↗ (captured 2026-09-12). The photo is MealPot's AI-rendered illustration of the finished dish; the description, directions, aisle list and serving table are MealPot's.