Black and Blue Salad

Gretchen ***

By
@gcolie

LOVE this salad!


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Rating:

Comments:

Serves:

2

Prep:

15 Min

Cook:

10 Min

Method:

Saute

Ingredients

SALAD

3 c
romaine hearts (torn into bite size pieces)
3/4 c
carrot, shredded (matchsticks)
1/2
cucumber - peeled, seeded, and diced
2
celery stalks- sliced

DRESSING

2 Tbsp
light mayonnaise
1 Tbsp
light sour cream
1/2 c
fat-free buttermilk
2/3 c
blue cheese, crumbled
1 small
garlic clove, minced
1/2 tsp
onion powder
1/4 tsp
truvia (stevia)
salt and freshly ground pepper to taste

CHICKEN

2
chicken breasts, boneless and skinless
2 Tbsp
cajun seasoning

Directions Step-By-Step

1
Add all of the dressing ingredients to a jar with a lid and shake well to combine. Store in the fridge until you are ready to dress your salads.
2
Rinse chicken breasts and pat dry. Place in between two sheets of plastic wrap. Pound out until uniform thickness, about 1/2 inch.
Coat breasts with Cajun seasoning- I used Bobby Webb's Cajun spice mix- check out his recipe here on JAP.
Spray pan with cooking spray- I like Pompeians 100% Grapeseed Oil spray- it's all natural, low-cal, and has a high smoke point.
Heat pan over medium to medium-high heat. Cook breasts about 3-4 minutes each side, or until no longer pink.
Transfer to a plate and let them rest for 10 minutes.
3
While the chicken is resting, get your salads assembled.
Cut breasts into bite-size pieces, and place on salads.
Shake dressing and use a spoon to drizzle over salads.
You can garnish with some chopped green onions or chives if you like.
Enjoy!

About this Recipe

Main Ingredient: Chicken
Regional Style: American
Dietary Needs: Low Fat, Wheat Free, Low Carb
Other Tags: Quick & Easy, Healthy