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Ingredients:
Boneless, skinless chicken breasts
Peppers
Celery
Onion
Romaine lettuce
Cajun spice rub
Vegetable oil
Olive oil
Lemon juice

Procedure:
This recipe requires a large cast iron skillet and the chicken breast meat should be on the thinner side.

Cut the peppers, celery and onion into bite-size pieces and then coat the chicken breasts with the Cajun spice rub on both sides.

Add a little splash of vegetable oil to the skillet on medium-high to high heat and sear the chicken on both sides until it is just cooked through. One can add a little more oil to the pan after flipping the chicken, if it is needed. Once it is cooked through, take the chicken out of the pan and place it on a clean plate.

Turn the heat down on the pan a little bit, add a little more oil, add the onion, pepper and celery and cook those to soften a bit.

Next, add a good handful of chopped romaine, let it wilt down a bit and then add a little olive oil and the juice of half a lemon and toss to coat.

Divide the salad onto individual plates with a sliced chicken breast right over the top.