Cooking at Home: Cajun chicken romaine salad
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4 Chicken breasts
4 stalks celery
2 tsp. olive oil
2 tbsp. vegetable oil
Cajun spice rub
Sear the chicken breast meat with a Cajun spice rub. Then quickly wilt the lettuce with a combination of peppers, onions and celery known as "the Trinity."
Cut the peppers, celery and onion into bite size pieces and 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 and 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 and 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.
It helps if the chicken breast meat is on the thinner side. Use a large cast iron skillet for cooking.