Ingredients:
Cajun Blackened Chicken
1 pound boneless skinless chicken breasts (about 2 x 8-ounce breasts)
1 tablespoon avocado oil
1 teaspoon no-salt-added Cajun or Creole seasoning
1/2 teaspoon sea salt
Tangy Lemon Salad Dressing
1/3 cup canned, drained cannellini or other white beans*
1/3 cup extra-virgin olive oil
Juice of 1 lemon (3 tablespoons)
1/4 teaspoon freshly ground black pepper
1/8 teaspoon sea salt
Pinch of cayenne pepper (optional)
Salad
1 (5-ounce) bag chopped Romaine lettuce
3 cups packed baby arugula (3 ounces)
1/4 cup roughly chopped fresh cilantro or sliced basil
3/4 cup sliced English cucumber
3/4 cup grape or cherry tomatoes, halved lengthwise
1 small avocado, pitted, peeled and sliced
3 large hardboiled eggs
1/4 teaspoon sea salt, or to taste
1/4 cup shredded Parmesan cheese or salted sunflower seeds
Instructions:
1. Heat a large cast iron or other stick-resistant skillet over medium-high heat. Brush
the chicken completely with the oil. Rub the top sides with the Cajun seasoning and
salt. Add the chicken to the hot skillet and cook until well browned (blackened) on
both sides and well done (165°F internal temperature), about 7 to 8 minutes per
side. (Hint: Use your kitchen fan.) Transfer the chicken breasts to a cutting board, let
stand 5 to 10 minutes to allow juices to redistribute, then cut into several slices each.
Alternatively, chill until ready to serve, then slice when arranging salads.
2. In a blender, puree together all Tangy Lemon Salad Dressing ingredients like a
smoothie. Set aside.
3. On three individual platters or meal bowls, arrange the salads using the lettuce, arugula,
cilantro, cucumber, blackened chicken, tomatoes, avocado, and hardboiledeggs. Sprinkle with
salt and parmesan cheese or pepitas.
4. Drizzle with the salad dressing or serve it on the side.
*Use the remaining canned white beans for another culinary purpose, such as pureed
into a white bean hummus or enjoyed in Cauliflower Lover’s Soup recipe.
Serves: 3
Protein: 45
Calories: 658