Peppered Italian Parmesan Grilled Chicken Salad Recipe

Marinate the Chicken

In a bowl, mix the Cajun seasoning, olive oil, salt, and black pepper. Add the chicken breasts and coat them well with the marinade. Cover and refrigerate for at least 30 minutes to allow the flavors to infuse.

Grill the Chicken

Preheat the grill to medium-high heat. Remove the chicken from the marinade and place on the grill. Cook for about 6-7 minutes on each side or until the internal temperature reaches 165°F (75°C). Remove from the grill and let rest for 5 minutes before slicing.

Prepare the Salad Base

While the chicken is grilling, wash and chop the romaine lettuce into bite-sized pieces. Place in a large salad bowl.

Prepare the Vegetables

Slice the cucumber and halve the cherry tomatoes. Add these to the bowl with the romaine lettuce.

Sauté the Cashews

In a small pan over medium heat, add the cashews and toast them for about 3-4 minutes until they are golden brown. Stir frequently to avoid burning.

Add the Ingredients

Once the cashews are toasted, add them to the salad bowl. Grate the Parmesan cheese and sprinkle it on top.

Dress the Salad

In a small bowl, whisk together the olive oil, balsamic vinegar, and a pinch of salt and black pepper. Drizzle over the salad and toss to combine.

Serve the Salad

Slice the grilled chicken and arrange it on top of the salad. Serve immediately and enjoy!