Grilled Cajun Chicken Salad

April Lowe

♥

This recipe comes from the Pendulum Court restaurant in the Eyring Science Center at BYU.  While  I was in the Dietetics program at BYU I was required to spend a year in the Pendulum Court restaurant so I learned most of their recipes during that time.  This was one of my favorites!

1 Tbsp. chili powder

2 Tbsp. Worcestershire sauce

1 tsp. cumin

¼ tsp. pepper

¼ tsp. garlic in water

1 Tbsp. corn oil

6 boneless, skinless chicken breasts

2 heads Romaine lettuce

1 lb. salad mix

8 cherry tomatoes, or more if desired

2 red peppers

1 red onion

½ lb. mozzarella cheese

Croutons as desired

2 c. light ceasar dressing

Combine chili powder, Worcestershire sauce, cumin, pepper, garlic and oil in a bowl.  Spread mixture over chicken breasts.  Marinate for 30 minutes.  Cook chicken at 315° for 15 to 20 minutes.  Cut chicken into ½-inch strips.  Tear Romaine lettuce into bite size pieces and add to salad mix.  Cut tomatoes into halves.  Cut red peppers into strips.  Cut onion into slices.  Grate cheese.  Assemble salads with equal ingredients on each.  Add more tomatoes, onions and peppers as desired.  Top with a small amount of light Caesar dressing.