CAJUN-STYLE CHICKEN SALAD RECIPE BY TASTY
Here's what you need: boneless, skinless chicken breasts, olive oil, romaine lettuce, red onion, avocado, cherry tomato, black beans, paprika, cayenne pepper, garlic powder, dried oregano, dried thyme, salt, greek yogurt, garlic, lime juice, olive oil, reserved seasoning
Provided by Mel Boyajian
Categories Lunch
Yield 4 servings
Number Of Ingredients 18
Steps:
- Preheat oven to 375˚F (190˚C).
- In a small bowl, combine paprika, cayenne, garlic powder, oregano, thyme, and salt. Reserve 1½ teaspoons of the seasoning. Set aside.
- Coat both sides of the chicken breasts with the seasoning mixture.
- In an oiled cast-iron skillet, cook chicken on medium-high heat 4 minutes per side, or until chicken is browned.
- Bake for 15-20 minutes, or until the internal temperature of the chicken reaches 165˚F (72˚C). Let the chicken rest for several minutes.
- In a small bowl, combine yogurt, minced garlic, lime juice, olive oil and reserved seasoning mixture. Set aside.
- Cut chicken into pieces.
- In a large bowl, add lettuce, chicken, red onion, avocado, cherry tomatoes, and black beans.
- Add dressing and toss.
- Enjoy!
Nutrition Facts : Calories 351 calories, Carbohydrate 23 grams, Fat 15 grams, Fiber 9 grams, Protein 30 grams, Sugar 5 grams
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