Cajun Chicken Salad with Peanut Lime Dressing

This Cajun chicken salad makes a delicious balanced meal that’s packed full of flavour! The perfect prep-ahead lunch for on the go!

Let me just start by saying this chicken salad is pretty much my favourite chicken salad of all times. I could eat it every single day. It was actually originally inspired by my recent honeymoon to Banff. My husband and I were eating lunch at Earl’s one day on our trip and I decided to order the Chicken Salad with Peanut Lime Dressing…and boy was it good! So of course, I set out on a mission to re-create the salad at home. And low and behold, we have this masterpiece.

If you’re looking for the perfect salad to pack for lunch, this makes a great option that you can pack ahead of time. Just divide the ingredients between containers, bring along some dressing in a little container and you’re good to go! I even used mason jars one week for a pack-ahead lunch and put the dressing on the bottom of the jar, and then layered the beans, corn, avocado, feta, chicken and put the greens on top so they wouldn’t get soggy. Then just dump into a bowl and mix. BOOM… lunch is served!

If you’re a peanut butter lover like me, you will absolutely adore this dressing. And if you’re concerned that this is some wimpy salad made out of leaves that will leave you starving, fear not. That’s not my type of salad. This salad is hearty and packed full of fibre as well as protein and healthy fats, so it definitely provides that fullness factor. I hope you enjoy it as much as I do!

Cajun Chicken Salad with Peanut Lime Dressing

Yield: Makes 4 servings


  • 4 chicken breasts
  • 2 tbsp. homemade taco seasoning
  • 4 cups Spring mix
  • 4 cups chopped romaine lettuce
  • 1 cup corn kernels
  • 1 cup black beans
  • 4 tbsp. crumbled feta cheese
  • 1/2 avocado, diced
  • For peanut lime dressing:
  • 1/4 cup olive oil
  • 2 tbsp. natural peanut butter
  • 2 tsp. reduced sodium soya sauce
  • Juice of one lime
  • 1 tbsp. honey
  • 1-2 garlic cloves, minced


  1. Preheat the oven to 375 degrees F. Place chicken on a baking sheet lined with parchment paper. Sprinkle taco seasoning equally on top of each of the chicken breasts, spreading it around so that the tops are fully covered. Bake chicken for 25-30 minutes or until cooked through.
  2. Meanwhile, divide the Spring mix, romaine lettuce, corn, black beans, feta cheese and avocado equally between four large bowls.
  3. In a small bowl, whisk together all ingredients for the peanut lime dressing.
  4. Slice the cooked chicken breasts and distribute equally between the four bowls. Drizzle desired amount of dressing on each serving and toss to combine.


Nutrients per serving:

Servings: 4• Calories: 411 • Fat: 24 g • Carbohydrates: 32 g • Fibre: 8g • Protein: 23g • Sugar: 9g • Sodium: 260 mg • Cholesterol: 39 mg

Recipe adapted from Budget Bytes


Elysia, XOXO
Tasty Taco Seasoning

This taco seasoning is very versatile and can be used to flavour up tacos, soups, or as a seasoning for meat or roasted vegetables! Make up a big batch and have it ready to go for a quick and easy meal!

I am in so LOVE with this taco seasoning! In our house, we use this seasoning mix at least 1-2 times per week…no joke! We generally make up a big batch of this mix and store it in a mason jar and it makes the process of whipping up tasty, yet flavourful meals SO much easier, especially on those busy weeknights. You can use it to sprinkle on meat for tacos (one of our favourite weekday meals!), in chili or soup, or as a seasoning on chicken or sweet potato fries! I swear I sprinkle this stuff on EVERYTHING….it’s really versatile!

I’ve never been a fan of the store-bought seasoning mixes because they’re always loaded with additives and additional sodium. Whereas if you make it yourself, you can control exactly what’s going into the mix! This recipe makes about half a cup of seasoning, so it should last you a little while. Use as little or as much as you’d like to flavour up your next meal!

Tasty Taco Seasoning

Yield: Makes approximately 1/2 cup of seasoning


  • 4 tbsp chilli powder
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp crushed red pepper flakes
  • 1 tsp dried oregano
  • 2 tsp paprika
  • 6 tsp ground cumin
  • 1 tsp salt
  • 2 tsp ground black pepper


  1. Combine all spices in a mason jar or airtight container and store for later use. Use for tacos, soups, chili, or as a seasoning on meats or roasted vegetables.

Recipe adapted from All Recipes


Elysia, XOXO
Blueberry Walnut Salad with Lemon Dressing

This blueberry salad is one of my ultimate favourites and a definite crowd-pleaser! So easy, refreshing and healthy!

With all this warmer weather this past week, I am seriously getting in the mood for all things spring and summer….including this super refreshing blueberry salad! With less than 10 ingredients, it literally takes less than 10 minutes to prepare. So simple, yet still so delicious. I served this salad up several weeks ago for some friends and it was a huge hit! It will definitely be going on repeat. Each mouthful is filled with juicy blueberries, crunchy walnuts and creamy feta all mixed in with a nice lemony flavour. Sounds delicious, right? And to top it off, it’s also packed full of nutrients! Antioxidants, healthy fats, vitamin K and potassium! You could even add some chicken or salmon to it to further increase the protein. This, my friends, is what health in a bowl looks like!

Blueberry Walnut Salad with Lemon Dressing

Yield: Makes 6 servings


  • For the Salad:
  • 6 cups arugula
  • 1 cup blueberries
  • 4 oz. crumbled feta cheese
  • 1/4 cup chopped walnuts
  • For the Dressing:
  • 1/3 cup olive oil
  • 1/3 cup balsamic vinegar
  • 1 Tbsp. lemon juice
  • 1 Tbsp. honey
  • ¼ tsp. pepper


  1. Combine salad ingredients in large bowl.
  2. Prepare dressing by combining all ingredients in a container with a lid; shake vigorously to combine.
  3. Toss salad with dressing and serve immediately.


Nutrients per serving (using only half the dressing): Servings: 6 • Calories: 161 • Fat: 13 g • Carbohydrates: 8 g • Fibre: 1 g • Protein: 5 g • Sugar: 6 g • Sodium: 192 mg • Cholesterol: 16 mg

Elysia, XOXO
Scallops with Zucchini Noodles & Pistachio Mint Pesto

This dish is super easy to make, but tastes like it took hours to prepare! It’s light, yet still very filling and packed full of flavour. A family favourite! 

Lately, I’ve been obsessed with my spiralizer and coming up with new and creative ways to use it. My latest creation is this scallop and pistachio mint pesto over a bed of zucchini noodles. It’s seriously tastes like a fancy restaurant meal! The pistachio and mint combination is SO refreshing and flavourful and with the heaping mound of spiralized zucchini, you don’t even miss the regular pasta! Scallops are something that we don’t eat a lot of, but I absolutely love them! When I tossed some scallops together with this minty pistachio pesto, I instantly knew it was meant to be. This meal is easy enough to make on a week night, but tasty enough to feel like you went all out. It’s also packed with protein and healthy fats, and lower in carbohydrates. By subbing in the zucchini for regular noodles, it’s the perfect way to ensure that you’re getting in at least two servings of vegetables at meal time. This has definitely become a favourite in our house!


Scallops with Zucchini Noodles & Pistachio Mint Pesto

Yield: Makes 4 servings


  • 1lb scallops
  • ¼ cup extra virgin olive oil
  • ¼ tsp. red pepper flakes
  • 1 red pepper, diced
  • Dash of salt and pepper
  • 4 medium zucchini, spiralized
  • 1 lemon, cut into wedges
  • Pistachio and mint pesto
  • 1/3 cup shelled pistachios
  • One handful of mint leaves
  • 2 garlic cloves
  • 2 scallions, chopped
  • ½ cup extra virgin olive oil
  • 1 tbsp. white wine vinegar


  1. Place the scallops in a shallow dish and sprinkle with the olive oil, red pepper flakes, salt and pepper. Cover and let marinate for at least 30 minutes.
  2. To make the pesto, put the nuts, mint, garlic, and scallions in a mini food processor or blender and blend coarsely. Add the oil and puree until fairly smooth and bright green. Stir in the vinegar and season to taste with salt and pepper. Set aside while you prepare the scallops, or store in a jar in the refrigerator for up to 5 days.
  3. In a large frying pan, over medium heat, cook the zucchini noodles for about 2-3 minutes, tossing occasionally until heated through. Set aside in a bowl. Next, in the same frying pan, sauté red pepper for 1-2 minutes, add the scallop and oil mixture and cook for another 2-3 minutes, or until the scallops are cooked through. Do not overcook the scallops or they will be tough. Add the zucchini noodles back to the pan and toss with half the pesto until well combined. Store the remaining pesto in the fridge for later use.
  4. Evenly distribute the zucchini noodles and scallop mixture on each plate. Sprinkle each serving with lemon juice.


Nutrients per serving (using only half the pesto)

Servings: 4• Calories: 433 • Fat: 33 g • Carbohydrates: 12 g • Fibre: 3g • Protein: 23g • Sugar: 4g • Sodium: 196 mg • Cholesterol: 37mg


Elysia, XOXO