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Flavor-filled, approachable dishes aimed to keep your mind, your body and our earth, healthy. 

Cajun Chicken Caesar Salad

Cajun Chicken Caesar Salad

Our southern sister, Mexico, has gifted us with awesome things such as tacos, tequila, chocolate and Selena. But one favorite dish I was surprised to learn also originated from south of the border was the Caesar salad. The Caesar has become an American staple, and through the years, countless variations have since been created. By foregoing traditional elements such as croutons and anchovies, my own recipe comes to show just how a few simple ingredients can create a Caesar that is deep and delicious in flavor.

Customizing is key when it comes to cooking, and mine is all about the add-ons. Throw in some chicken, shrimp, tofu or eggs for an extra punch of protein, and depending on what I have in the house, I may also include some spinach or kale to the base of the salad. But just as a Spice Girl reunion tour can’t happen without Victoria, so too can you not have a solid Caesar without its true base - romaine. I like to use the hearts of romaine because they are tight and give a nice crisp bite to the salad. So customize how you find to like, add and dismiss the salad fixings as you please. For me, this is the tasty, titillating Caesar that I assure will spice up your life. 


The Break Down:

 Serving Size (Approximately 2 Entree-Sized Portions)


For the Salad:

  • Romaine Hearts – 3, chopped
  • Grape Tomatoes – ½ cup, halved
  • Avocado – ½
  • Capers – 2 tbsp.
  • Parmesan – ¼ cup, grated
  • Black Pepper – to taste


For the Dressing:

  • EVOO – 2.5 tbsp.
  • Dijon – 1.5 tbsp.
  • Worcestershire Sauce – 1 tbsp.
  • Lemon – Juice of half
  • Garlic Cloves – 2, finely minced
  • S&P


For the Chicken:

  • Chicken – 2 breasts, butterflied
  • Cajun Seasoning - 1.5 tbsp.
  • EVOO – 2 tbsp.
  • S&P 


How to:

For the Salad:

1.   Wash, dry and chop hearts of romaine and place in large bowl

2.  Wash, dry and half tomatoes. Set aside in small bowl. Add pinch of salt and mi

3.   Half avocado and add to bowl with the lettuce (use whole avocado if desired)

4.   Add capers and dash of salt and pepper


For the Dressing:

1.   In small bowl combine EVOO, dijon, lemon juice and Worcestershire

2.   Add grated or minced garlic

3.   Whisk ingredients together with fork

4.   Add S&P to taste and set aside


For the Chicken:

1.   Salt and pepper both sides of the chicken breast

2.   Add 1.5 tbsp. of Cajun seasoning to both sides of chicken

3.   Put 2 tbsp. of EVOO in a sauté pan over medium-high heat

4.   Reduce heat to medium and cook chicken breasts on both sides for 5-6 minutes

5.   Remove chicken from pan and slice into bite-sized pieces


Final Touches:

1.   Add the salted tomatoes to large salad bowl

2.   Top the salad with chicken and add then parmesan cheese

3.   Pour dressing over salad ingredients and mix with tongs until evenly dressed

4.   Top with fresh black pepper and serve


Tips & Tricks:

  • Add chicken while still warm, then cheese so to allow to slightly melt
  • Hard-boiled egg is a great addition to any salad and this is no exception
  • Chopped roma tomatoes are a great substitute for grape tomatoes

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