Cajun Chicken Salad with Greek Dressing
For the chicken:
  • 2 lb chicken breast
  • 1 teaspoon paprika
  • 1 teaspoon salt
  • 1 teaspoon garlic powder
  • ½ teaspoon black pepper
  • ½ teaspoon onion powder
  • ½ teaspoon cayenne pepper
  • ½ teaspoon dried oregano
  • ½ teaspoon dried thyme
For the dressing:
  • ⅓ cup red wine vinegar
  • ⅓ cup olive oil
  • ¾ teaspoon garlic powder
  • ¾ teaspoon dried oregano
  • ¾ teaspoon dried basil
  • ½ teaspoons black pepper
  • ½ teaspoons salt
  • ½ teaspoons onion powder
  • ½ Dijon Mustard
For the salad:
  • 2 red bell peppers, sliced into bite-size square pieces
  • 2 avocados, diced
  • 1 cucumber, diced
  • 1 cup kalamata olives, roughly chopped
  • 1 cup thinly sliced red onion
  • 2 heads romaine lettuce, thinly sliced
For the chicken:
  1. In a small bowl, mix together the paprika, salt, garlic powder, black pepper, onion powder, cayenne pepper, dried oregano, and dried thyme.
  2. Rinse and pat the chicken breasts dry. Coat the chicken breast in the dry rub.
  3. Over medium heat, heat oil in a saute pan. Cook the chicken breast for 7 minutes on each side.
  4. After allowing for time to cool, slice the chicken breast into thin strips.
For the dressing:
  1. In a large bowl, whisk together the red wine vinegar, olive oil, garlic powder, dried oregano, dried basil, black pepper, salt, onion powder, and Dijon Mustard. Set aside.
For the salad:
  1. Preheat the oven to 400 degrees. In a large bowl, mix together the red bell peppers, salt, pepper, and olive oil. Roast the bell peppers in the oven for 15 minutes. Set aside.
  2. Plate the romaine lettuce, avocados, cucumbers, olives, onions, and red bell peppers. Top with sliced chicken breast.
  3. Drizzle the dressing over the top and serve.
Recipe by Sprig and Flours at