Cajun-Style Chicken Salad

Name: Cajun-Style Chicken Salad
Yield: 4
Ingredients: 2 boneless, skinless chicken breasts; 1 tablespoon olive oil; 1 head romaine lettuce, chopped; ½ red onion, thinly sliced; 1 avocado, thinly sliced; 10 oz cherry tomato, halved; 8 oz black beans; 2 teaspoons paprika; 1 teaspoon cayenne pepper; 1 teaspoon garlic powder; 1 teaspoon dried oregano; 1 teaspoon dried thyme; 1 teaspoon salt; ¼ cup greek yogurt; ¼ teaspoon garlic, minced; 2 tablespoons lime juice; 1 tablespoon olive oil; 1 ½ teaspoons reserved seasoning

Recipe by Mel Boyajian from tasty.co

Lunch

Ingredients

4 servings

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2 boneless, skinless chicken breasts
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1 tablespoon olive oil
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1 head romaine lettuce, chopped
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½ red onion, thinly sliced
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1 avocado, thinly sliced
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10 oz cherry tomato, halved
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8 oz black beans
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2 teaspoons paprika
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1 teaspoon cayenne pepper

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1 teaspoon garlic powder
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1 teaspoon dried oregano
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1 teaspoon dried thyme
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1 teaspoon salt
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¼ cup greek yogurt
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¼ teaspoon garlic, minced
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2 tablespoons lime juice
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1 tablespoon olive oil
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1 ½ teaspoons reserved seasoning

Instructions

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!