Cajun Chicken Caesar Salad

Ingredients:

Directions:

1. Add the chicken and 2-3 Tbsp Cajun seasoning to a Ziploc bag. Seal and shake to coat the chicken. Refrigerate for at least 4 hours or up to overnight.
2. Slice the cornbread into 1-inch pieces. Place on a parchment paper lined baking sheet. Bake in a 350-degree F oven for 15-20 minutes to dry out. Let cool.
3. Make the dressing. Add the garlic, lemon juice, Dijon, Worcestershire, mayonnaise, parmesan, Cajun seasoning, and olive oil to a salad dressing shaker and shake until well combined. Set aside until ready to use.
4. Heat oil in a skillet over medium heat. Add the chicken and cook on each side for 7-8 minutes or until cooked through and an internal temperature of 165 degrees F is reached. Remove to a cutting board and let cool. Slice into strips.
5. Chop the romaine and drain the sun-dried tomatoes.
6. Assemble the salads. Evenly divide the romaine between 4 plates. Top with the sliced chicken. Add shaved parmesan and sun-dried tomatoes. Garnish with the toasted cornbread croutons. Drizzle with the Cajun dressing.
7. Serve immediately and enjoy!