Spicy Chicken Salad
Here's a video showing you how to make it:
INGREDIENTS
For the Cajun-style seasoning:
2 teaspoons paprika
1 teaspoon cayenne pepper
1 teaspoon garlic powder
1 teaspoon oregano
1 teaspoon thyme
1 teaspoon salt
For the salad:
2 boneless, skinless chicken breasts
1 tablespoon olive oil
1 head of romaine lettuce, chopped
½ red onion, thinly sliced
1 avocado, thinly sliced
10 ounces cherry tomatoes, halved
8 ounces of black beans
For the dressing:
¼ cup Greek yogurt
¼ teaspoon minced garlic
2 tablespoons lime juice
1 tablespoon olive oil
1½ teaspoons reserved seasoning
PREPARATION
1. Preheat oven to 375˚F/190˚C.
2. In a small bowl, combine paprika, cayenne, garlic powder, oregano, thyme, and salt. Reserve 1½ teaspoons of the seasoning. Set aside.
3. Coat both sides of the chicken breasts with the seasoning mixture.
4. In an oiled cast-iron skillet, cook chicken on medium-high heat 4 minutes per side, or until chicken is browned.
5. 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.
6. In a small bowl, combine yogurt, minced garlic, lime juice, and reserved seasoning mixture. Set aside.
7. Cut chicken into pieces.
8. In a large bowl, add lettuce, red onion, avocado, cherry tomatoes, and black beans.
9. Add chicken. Add dressing and toss.
10. Enjoy!
Inspired by recipe here.