Black and Blue Salad
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- 3 c
- romaine hearts (torn into bite size pieces)
- 3/4 c
- carrot, shredded (matchsticks)
- cucumber - peeled, seeded, and diced
- celery stalks- sliced
- 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 breasts, boneless and skinless
- 2 Tbsp
- cajun seasoning
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.