Accompany with the dressing
2 tablespoons brown sugar, for the cajun
2 tablespoons paprika, for the cajun
1 teaspoon cayenne pepper, for the Cajun
1 teaspoon garlic powder, for the cajun
1 teaspoon onion, for the cajun
1 teaspoon of oregano
1 teaspoon thyme, for the Cajun
salt, for the cajun
ground black pepper, for the cajun
2 tablespoons of oil
600 grams of chicken breast, without bone or skin, in half (to have two pieces)
1/4 cups Greek yogurt without sugar, for the dressing
1 teaspoon garlic powder, for the dressing
2 tablespoons lemon juice, for the dressing
1 teaspoon dill, finely chopped, for the dressing
salt, for the dressing
2 cups romaine lettuce, chopped
1 cup cherry tomato, halved
1 cup cucumber, sliced with everything and peel
1/2 cups red onion, in thin strips
1 cup avocado, thinly sliced
For the cajun mix: Mix the sugar, paprika, cayenne pepper, garlic powder, onion powder, oregano, thyme, salt and pepper in a bowl until combined. Then add and mix the Soybean Oil with the spices, integrate until obtaining a semi-thick mixture.
On a board, glaze the chicken breasts with the cajun mixture and set aside.
In a nonstick skillet, brown each piece of chicken breast over medium heat. Once the chicken is seared, cover the skillet 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. Booking.
To serve the salad, first place the lettuce, on one side place the chicken, on the other the halved tomato, cucumber, onion and avocado. Accompany with the dressing to taste.