Cajun Blackened Chicken With Greek Cucumber and Feta Salad

(from castro15’s recipe box)

Categories: Made

Ingredients

  • 4 oz. Cherry Tomatoes
  • 2 Dill Sprigs
  • 1 Shallot
  • 1 Lemon
  • 1 English Cucumber
  • 2 Garlic Cloves
  • 2 Chicken Breasts
  • 1 Tbsp. Blackening Seasoning
  • 2 oz. Feta Cheese
  • 1 oz. Baby Arugula

Directions

  1. Thoroughly rinse produce and pat dry. Halve cherry tomatoes. Stem and finely chop dill. Peel and cut shallot into thin strips. Zest lemon and halve. With a vegetable peeler, shave cucumber into thin ribbons, stopping when you reach the seeds. Mince garlic. Rinse chicken breasts and pat dry.

  2. In a medium pan over medium-high heat, warm 1 tsp. olive oil. Coat chicken breasts with blackening seasoning (if you’re sensitive to spice, use sparingly!) Add chicken breasts and cook on each side for 5-7 minutes, or until they reach a minimum internal temperature of 165 degrees. Spices should char and blacken on surface of meat. Remove from heat and set aside.

  3. While the chicken is cooking, prepare the salad. In a mixing bowl, combine the cucumber ribbons, dill (reserving a bit for garnish), cherry tomatoes, shallot, garlic, lemon zest to taste (reserving a bit for garnish), juice of half a lemon, and a pinch of salt and pepper. Let marinate for 5 minutes.

  4. Add feta cheese and baby arugula to the salad and toss just before serving. Feta cheese is a Greek cheese made with sheep’s milk. It has a wonderful briny flavor, which is a nice contrast to the spicy chicken.

  5. Add a serving of salad to each plate. Place a blackened chicken breast next to the salad. Garnish with remaining lemon zest, dill, and half lemon, quartered.

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