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• 4 boneless skinless chicken cutlets
• Cajun spice rub as needed
• approx. 1 cup thinly chopped onion
• approx. 1 cup thinly chopped celery
• approx. 1 cup thinly chopped pepper
• 4-6 cups rough chopped romaine lettuce
• juice of 1/2 lemon for dressing salad
• approx. 2-3 Tbs olive oil for dressing salad
1. This salad is made with Romaine lettuce and chicken breast meat seared with a Cajun spice rub. The Cajun theme keeps going by quickly wilting the lettuce with a combination of peppers, onions and celery known as the "trinity."
2. Use a large cast iron skillet for this. It helps if the chicken breast meat is on the thinner side.
3. First, cut the peppers, celery and onion into bite-size pieces and then coat the boneless, skinless chicken breasts with the Cajun spice rub on both sides.
4. Add a little splash of vegetable oil to the cast-iron skillet on medium-high to high heat and sear the chicken on both sides until it is just cooked through. Add a little more oil to the pan after flipping the chicken if it needs it.
5. Then, once it is cooked through, take the chicken out of the pan and place it on a clean plate.
6. Turn the heat down on the pan a little bit and add a little more oil. Next, add the onion, pepper and celery and cook those to soften a bit.
7. When content with that, add a good handful of chopped romaine. Let that wilt down a bit then add a little olive oil and the juice of half a lemon. Toss to coat and it is time to eat.
8. Divide the salad onto individual plates with a sliced chicken breast right over the top.
: Chef Dan Eaton spent his early years on a dairy farm in Vermont where he developed a fondness for foods "straight from the land." Cooking seasonally was more of a necessity then but Dan still finds local ingredients, in season, a driving force behind his menu creations.