When you are having a fabulous time on vacation, there is always a part of you that yearns for home. Perhaps its the familiarity of your own bed, your own space, your own things. When you are not having a fabulous time, this longing for home is even greater.
I was so thankful to be home from our trip that while Jon unpacked the car, I got right to work. A quick trip to the grocery store for some fresh produce and dinner was practically making itself. I wanted something quick and easy since we'd been in the car all day and it was late. Chicken salad is always quick since all you have to do is cook the chicken. I broiled up some zucchini too for some added flavor.Cajun Chicken Salad1/2 Tbsp Cajun seasoning
1 tsp black pepper
1 tsp crushed ginger
1/2 tsp cumin
2 chicken breasts, pounded thin
1) In a small bowl, combine cajun seasoning, pepper, ginger, and cumin to create paste.
2) Heat broiler. Slice zucchini lengthwise into 1/4 inch slices. Brush eash side of zucchini slices with 1 Tbsp basalmic vinagrette. Place on broiling pan and broil, turning once, until tender, about 4 minutes.
3) Coat both sides of chicken with cajun paste. Heat 1 Tbsp olive oil in medium skillet over medium high heat. Add chicken to hot skillet and cook 6 minutes on each side until done.
4) Remove from heat and let cool to room temperature. Thinly slice the chicken. Place mixed greens in center of plate. Arrange chicken and zucchini over the greens. Drizzle with basalmic vinagrette