Katie's Cajun Chicken On A Cool Salad
This is a derivation from a few recipes. In trying to cut out the bad parts of my diet, I had to re-look my standard Cajun Chicken on Pasta. This worked AMAZINGLY well!
- Preparing Time: 20 minutes
- Total Time: 20 minutes
- Served Person: 2
main dish
salads
grill
quick
spring
summer
low fat
low carb
chicken
american
fresh
contains white meat
tree nut free
nut free
gluten free
red meat free
shellfish free
contains dairy
- -- for the chicken --
- 2 each chicken breast
- 2 tablespoon cajun seasoning
- -- for the cool salad --
- 1/4 each cucumber diced
- 1/2 each green pepper cored, seeded, diced
- 1 tablespoon coriander sprigs chopped
- 2 teaspoon fresh dill chopped
- 2 stalk green onion chopped
- 1 teaspoon red wine vinegar
- 3 teaspoon olive oil
- 3 tablespoon yogurt fat free
- 1/4 head butter lettuce
- Carbohydrate 10.6115717559668 g
- Cholesterol 138.258125 mg
- Fat 10.7146027923541 g
- Fiber 3.28323869876515 g
- Protein 57.8275359592057 g
- Saturated Fat 2.15237110030037 g
- Serving Size 1 1 Serving (433g)
- Sodium 179.948962501829 mg
- Sugar 7.32833305720162 g
- Trans Fat 1.13013562926691 g
- Calories 377 calories
1. Turn on the grill and spray a baking tray with cooking spray. 2. Pound the chicken breasts flat and coat with cajun spices. Place on baking tray and place under grill when hot. Chicken requires 4-6 minutes on each side. 3. Mix together the cucumber, green pepper, coriander, dill & green onion. Add in vinegar and oil, toss to coat veggies. Add in yogurt and toss untill all is coated. 4. To serve, place lettuce leaves on the plate, add spoonful of the yogurt-mixed veggies. Cut the chicken into bite size pieces and place on top of the cool salad.
