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Grilled Cajun Chicken Salad

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Grilled Cajun Chicken Salad

It's time we stimulate the liver with fresh garden vegetables and grilled chicken. Add in a creamy cajun dressing and this Phase 2 salad will not only stimulate the liver but helps unlock the magical process of turning protein into beautiful muscle. 

Phase 2 | Serves 4
Prep time: 20 minutes | Total time: 20 minutes

INGREDIENTS

12 ounces boneless, skinless chicken breasts

Cajun Seasoning:

2 teaspoons paprika

2 teaspoons garlic powder

1 1/2 teaspoons dried oregano

1 1/2 teaspoons dried thyme

1 1/2 teaspoons sea salt

1 to 1 1/2 teaspoons cayenne pepper, to taste

Freshly ground black pepper, to taste

 

Salad:

2 cups fresh green beans

4 cups chopped romaine lettuce

2 cups sliced purple cabbage

1 medium cucumber, sliced

3/4 cup sliced red onion

Chopped fresh parsley, to taste

 

Dressing:

Cajun seasoning

3 hard-boiled egg whites

2 tablespoons fresh lemon juice

2 tablespoons coconut aminos

1 teaspoon Dijon mustard

3 drops liquid stevia

DIRECTIONS

  1. Combine the Cajun seasoning ingredients. Reserve 2 1/2 teaspoons of the seasoning to use in the dressing, and set aside.

  2. Lightly coat the chicken with the remaining seasoning. Heat a grill pan (or preheat a grill) over medium-high heat. Grill the chicken on both sides until cooked through. Set aside and allow to rest.

  3. Meanwhile, make the salad: Bring a medium saucepan of water to a boil. Add the green beans, boil for 1 minute, drain, and immediately plunge into ice water. Combine the green beans with the remaining veggies on a platter.

  4. Slice the chicken into strips and arrange it on top of the salad.

  5. In a blender, blend the reserved Cajun seasoning with the remaining dressing ingredients until smooth. Drizzle over the salad, and serve.

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