To view our videos, you need to
enable JavaScript. Learn how.
install Adobe Flash 9 or above. Install now.

Then come back here and refresh the page.

SERVES:
4

INGREDIENTS:

4 boneless skinless chicken cutlets
Cajun spice rub as needed

approx. 1 cup thinly chopped onion
approx. 1 cup thinly chopped celery
approx. 1 cup thinly chopped pepper

4-6 cups rough chopped Romaine lettuce
juice of 1/2 lemon for dressing salad
approx. 2-3 Tbs olive oil for dressing salad

PROCEDURE:

Cut the peppers, celery and onion into bite size pieces and then coat the boneless skinless chicken breasts with the Cajun spice rub on both sides.

Add a little splash of vegetable oil to the cast iron skillet on medium high to high heat and sear the chicken on both sides until it is just cooked through.

You can add a little more oil to the pan after flipping the chicken if it needs it and then, once it is cooked through, take it out of the pan and place it on a clean plate.

Turn the heat down on the pan a little bit, add a little more oil, add the onion, pepper and celery and cook those to soften a bit.

When you're happy with that add a good handful of chopped Romaine. Let that wilt down a bit, then add a little olive oil and the juice of 1/2 lemon, toss to coat and it is time to eat.

Divide the salad onto individual plates with a sliced chicken breast right over the top.

HINTS:

Use a large cast iron skillet or any heavy bottomed pan for this and it helps if the chicken breast meat is on the thinner side.