Cajun Chicken Salad

YIELD: 2 servings

INGREDIENTS:

• 2 boneless, skinless chicken breasts
• 1 teaspoon Cajun Seasoning (store-bought)
• 1 sweet red pepper, cut into small strips
• 1 green pepper, cut into small strips
• 1/4 sweet red onion, thinly sliced
• 3 tablespoons tarragon vinegar
• 1 teaspoon spicy brown or Dijon mustard
• 1 clove garlic, crushed
• 1/3 cup olive oil
• 1 teaspoon dried tarragon
• Salt and black pepper to taste

INSTRUCTIONS:

1. Place a chicken breast in a large, heavy zipper-lock bag, and pound with a meat tenderizer, hammer, or whatever you have available, until it’s 1/4 inch thick. Repeat with the second breast.
2. Sprinkle both sides of each pounded chicken breast with the Cajun seasoning. Grill or saute until cooked through.
3. Cut both chicken breasts in strips about 1/4 inch wide. Combine with the peppers and onion.
4. In a small bowl, combine the tarragon vinegar, mustard, garlic, oil, dried tarragon, and salt and pepper to taste; mix well. Pour over the chicken and vegetables, and toss. Serve right away, or let it sit for several hours for the flavors to blend.

PER SERVING:

• 11 grams of carbohydrates and 3 grams of fiber, for a total of 8 grams of usable carbs and 29 grams of protein.