Serve on a bowl and accompany with the dressing
INGREDIENTS
2 tablespoons of brown sugar, for the cajun
2 tablespoons of paprika, for the cajun
1 teaspoon of cayenne pepper, for the cajun
1 teaspoon of garlic powder, for the Cajun
1 teaspoon of onion, for the cajun
1 teaspoon oregano
1 teaspoon of thyme, for the cajun
enough of salt, for the cajun
enough of black pepper ground, for the cajun
2 tablespoons Nutrioli oil, Rich in Omegas 3 and 6
600 grams of chicken breast, without bone or skin, in half (to have two pieces)
1/4 cups of Greek yogurt without sugar, for the dressing
1 teaspoon of garlic powder, for the dressing
2 tablespoons of lemon juice, for the dressing
1 teaspoon of dill, finely chopped, for the dressing
enough of salt, for the dressing
2 cups romaine lettuce, chopped
1 Cup of cherry tomato, in halves
1 cup cucumber, sliced whole and peel
1/2 cups red onion, thinly sliced
1 cup avocado, thinly sliced
preparation:
For the Cajun mixture: Mix the sugar, paprika, cayenne pepper, garlic powder, onion powder, oregano, thyme, salt and pepper in a bowl until integrated. Then add and mix the Nutrioli Pure Soy Oil with the spices, integrate until you get a semi-thick mixture. On a board, glaze the chicken breasts with the Cajun mixture and reserve. In a nonstick skillet, brown each piece of chicken breasts over medium heat. Once the chicken is sealed, cover the pan and cook the breast over medium-low heat for 20 minutes. Remove from heat and reserve. On a board, cut the chicken into slices and reserve.
For the dressing: Mix the yogurt with the garlic powder, the lemon juice, the dill in a bowl and season with salt. Reservation.
To serve the salad, first place the lettuce, on one side arrange the chicken, on the other the tomato in halves, the cucumber, the onion and the avocado. Accompany with the dressing to taste.