In this spin, we coat this blackened chicken with spices common to Cajun cooking, like dried thyme and cayenne pepper. Then, instead of using the traditional method of searing in a cast-iron pan, we take advantage of the warmer weather by grilling outside.

Hilary Meyer
Hilary Meyer
EatingWell Magazine, May 2021

Gallery

Credit: Jason Donnelly

Recipe Summary test

active:
25 mins
total:
25 mins
Servings:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat grill to medium-high.

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  • Combine paprika, 1 teaspoon garlic powder, 1/2 teaspoon each pepper and salt, thyme and cayenne in a medium bowl. Add chicken and toss to coat.

  • Oil the grill rack. Grill the chicken, flipping once, until an instant-read thermometer inserted in the thickest part registers 165°F, about 6 minutes. Transfer to a clean cutting board. Let rest for 5 minutes, then slice.

  • Meanwhile, whisk 2 tablespoons Parmesan, lemon juice, oil and mayonnaise with the remaining 1/2 teaspoon garlic powder, 1/4 teaspoon ground pepper and pinch of salt in a large bowl. Add lettuce and tomatoes and toss to coat. Top the salad with the chicken and the remaining 2 tablespoons Parmesan.

Nutrition Facts

307 calories; fat 17g; cholesterol 90mg; sodium 523mg; carbohydrates 9g; dietary fiber 3g; protein 29g; sugars 4g; niacin equivalents 11mg; saturated fat 3g; vitamin a iu 4672IU.
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