There's a Southwest grilled chicken salad that I order every time I eat at a local restaurant and I thought I'd try to replicate it at home. It's a spice rub that turned out pretty tasty, and I'll be making it again, for sure.
1 Tbsp Cajun seasoning
2 tsp paprika
2 tsp cumin
2 tsp coriander
2 tsp garlic powder
2 tsp onion powder
2 tsp salt
1 tsp pepper
4 boneless, skinless chicken breasts
1 Tbsp olive oil
Mix all of the spices in a small bowl, then transfer to a shaker jar. Place chicken on a plate and brush both sides with olive oil. Sprinkle the spice mixture on both sides and rub in with your hands. Cover and refrigerate for thirty minutes, or longer. The longer it sits, the more the flavour will soak in.
Grill for about 5 minutes at a medium heat, then flip and grill for another 5-7 minutes, until done.
Serve with a corn and bean salad for the best combination, but any green salad would work with this recipe as well.