Black and Blue Salad

Gretchen ***

By
@gcolie

LOVE this salad!


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Rating:
☆☆☆☆☆ 0 votes
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

Step-By-Step

1Add 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.
2Rinse 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.
3While 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