Week 30: Southwestern Salad with Cajun Chicken

Southwestern Salad with Cajun Chicken

Nothing says summer like a take on a chicken chopped salad- there’s something about the fresh crisp corn and the hearty black beans, that makes me crave a back yard BBQ. I’ve had this recipe pinned for quite awhile on Pinterest, so there’s no better time than the present to try it out. Recently, I’ve been looking for ways to use greek yogurt and this recipe includes a delicious greek yogurt based cilantro dressing that ties the whole salad together. The original recipe omitted a meat protein, so I decided to recycle the cajun chicken recipe used here.

Southwestern Salad with Cajun Chicken

cajun chicken
2 chicken breasts
1 tbsp olive oil
1 tbsp butter
Red Cayenne Pepper, to taste
Blackening Seasoning, to taste
Salt and pepper, to taste

1 cup loosely packed cilantro, stems removed and roughly chopped
1/2 cup plain Greek yogurt
3 Tbsp. fresh lime juice
1-2 garlic cloves
1/4 cup olive oil
1 1/2 tsp. white wine vinegar
1/4 tsp red cayenne pepper
1/8 tsp. salt

2 heads of romaine lettuce
15 oz. can black beans, rinsed and drained
1 large orange bell pepper
1 pint cherry tomatoes
2 cups corn
5 green onions

Southwestern Salad with Cajun Chicken

Rinse chicken breast in cool water, and pat dry. Pound each chicken breast flat with a flat meat mallet or rolling pin, between two sheets of plastic wrap. Set flattened breasts on a clean plate. First season chicken with salt and pepper, then sprinkle a heavy amount of blackening spice and chili powder on both sides of each chicken breast, pressing to adhere.

Preheat oven to 350 degrees F. Heat 1 tbsp of the butter, and the olive oil in a large skillet over medium high heat, until butter begins to brown. Place chicken in the pan, and sear on one side, until it is very brown, about 3 minutes. Flip chicken and sear the other side until very brown, about another 3 minutes. Place browned chicken onto a rimmed baking sheet, and bake for 10 minutes, or until chicken is cooked through and no longer pink inside. Remove chicken from the oven and thinly slice against the grain; set aside.

Combine all dressing ingredients in a food processor until smooth. Taste and adjust seasonings if necessary.

Finely chop romaine, bell pepper, tomatoes, and green onions. Place all ingredients in a large bowl and stir to combine. Toss with dressing.

Southwestern Salad with Cajun Chicken


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