Add Some Cajun Spice to Your Salad

Charring chicken on the grill gives the salad a little bite. Jason Donnelly/TNS

Here, we coat chicken with spices common to Cajun cooking, like dried thyme and cayenne pepper. Then, instead of using the traditional method of searing in a cast-iron pan, we char it on the grill.

Blackened Chicken With Chopped Salad

Active Time: 25 minutes Total Time: 25 minutes

Serves 4

• 1 1/2 tablespoons paprika
• 1 1/2 teaspoons garlic powder, divided
• 3/4 teaspoon ground pepper, divided
• 1/2 teaspoon salt plus a pinch, divided
• 1/2 teaspoon dried thyme
• 1/4 teaspoon cayenne pepper
• 1 pound chicken cutlets
• 4 tablespoons grated Parmesan cheese, divided
• 2 tablespoons lemon juice
• 2 tablespoons extra-virgin olive oil
• 2 tablespoons mayonnaise
• 8 cups butter lettuce
• 1 cup cherry tomatoes, halved or quartered if large

Preheat grill to medium-high.

Combine paprika, 1 teaspoon garlic powder, 1/2 teaspoon each pepper and salt, 1/2 teaspoon thyme, and 1/4 teaspoon cayenne in a medium bowl. Add chicken and toss to coat.

Oil the grill rack. Grill the chicken, flipping once, until an instant-read thermometer inserted in the thickest part registers 165 degrees F, about 6 minutes. Transfer to a clean cutting board. Let rest for 5 minutes, then slice.

Meanwhile, whisk 2 tablespoons Parmesan, lemon juice, oil, and mayonnaise with the remaining 1/2 teaspoon garlic powder, 1/4 teaspoon ground pepper and pinch of salt in a large bowl. Add lettuce and tomatoes and toss to coat. Top the salad with the chicken and the remaining 2 tablespoons of Parmesan.

Recipe nutrition per serving: 307 Calories, Total Fat: 17 g, Saturated Fat: 3 g, Cholesterol: 90 mg, Carbohydrates: 9 g, Fiber: 3 g, Total Sugars: 4 g, Protein: 29 g, Sodium: 523 mg, Vitamin A: 4672 IU.

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