Green, Purple, and Gold Mardi Gras Salad with Cajun Blackened Chicken

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-04-25 · Updated 2026-04-25

A vibrant salad combining Cajun blackened chicken, mixed greens, and colorful Mardi Gras-inspired vegetables with a tangy citrus vinaigrette. This southern us-inspired mardi gras (gluten free) ready in about 32 minutes pairs Cajun seasoning, olive oil, mixed salad greens for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 2 (about 6 oz each) boneless skinless chicken breasts
• 2 tbsp Cajun seasoning
• 2 tbsp olive oil
• 6 cups mixed salad greens
• 1 cup thinly sliced purple cabbage
• 1 medium, sliced into thin strips green bell pepper
• 1 cup, halved yellow cherry tomatoes
• 1/4 small, thinly sliced red onion
• 1/2 cup crumbled feta cheese
• 1/4 cup fresh orange juice
• 2 tbsp lemon juice
• 1 tbsp honey
• 1 tsp Dijon mustard
• 1/4 tsp salt
• 1/4 tsp black pepper

Instructions

1. Step 1: Rub 2 boneless skinless chicken breasts evenly with 2 tbsp Cajun seasoning and 1 tbsp olive oil. Heat a large skillet over medium-high heat and cook chicken for 5-6 minutes per side until blackened and cooked through. Transfer to a plate and let rest for 5 minutes, then slice thinly.
2. Step 2: In a large salad bowl, combine 6 cups mixed salad greens, 1 cup thinly sliced purple cabbage, 1 medium sliced green bell pepper, 1 cup halved yellow cherry tomatoes, and 1/4 small thinly sliced red onion.
3. Step 3: In a small bowl, whisk 1/4 cup fresh orange juice, 2 tbsp lemon juice, 1 tbsp honey, 1 tsp Dijon mustard, 1/4 tsp salt, 1/4 tsp black pepper, and 1 tbsp olive oil until emulsified.
4. Step 4: Drizzle the citrus vinaigrette over the salad and toss gently to coat.
5. Step 5: Top the salad with sliced Cajun blackened chicken and sprinkle 1/2 cup crumbled feta cheese evenly before serving.