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To ensure the chicken breasts cook evenly and don’t dry out, carefully pound them thin like I did in the video. Mix together the spices and season the chicken with a generous pinch of salt and spice rub on both sides and rub it into the meat. Let sit at room temperature for 20-30 minutes if you have the time.
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Pre-heat a large cast iron pan over medium-high heat for 4 minutes, a non-stick pan with work too but only pre-heat for 2 minutes. Add 2 tablespoons of oil to the pan, wait 30 seconds, then add the chicken breast. Allow to cook undisturbed for 5 minutes then flip the chicken and cook another 3-4 minutes. Remove chicken from pan and allow to rest under some tin foil for 5 minutes.
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Meanwhile, add the spring mix to a large bowl along with the raisins and a pinch of salt and pepper. Add 2 tablespoons of mayo to the greens along with the olive oil and juice of half a lemon. Mix well and add more mayo if needed and lemon juice if the flavor is not acidic enough.
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Plate the salad, crumble over some parmesan crisps, slice the chicken breast and place on top of the salad. Enjoy!