|Simple lettuce cups make a big impact in this quick dish!|
1 small package boneless skinless chicken thighs, cut into 1" cubes
Cajun Seasoning (Try Weber New Orleans Cajun Seasoning or any without added sugar, gluten or msg)
1/2lb bacon (uncured, nitrate and preservative free)
1 head romaine lettuce (or try red leaf, butter lettuce, or iceburg)
1 pint cherry tomatoes, cut in half
2tbs stone-ground brown mustard
1. In a large nonstick skillet, pan fry bacon over medium heat until crispy on both sides. Remove and place on a paper towel to absorb the excess oil.
2. Discard the bacon fat, leaving 1tbs in the pan. Heat skillet to high. Sprinkle the chicken cubes generously with Cajun seasoning. Place in the skillet and cook over medium high heat until cooked through and browning on both sides, about 10 minutes.
3. Meanwhile, prepare your lettuce cups. Wash your leaves and place them on a plate. Put a tsp of mustard and 2tsp of mayo on each lettuce up. When the chicken is done put a spoonful on top, throw on some cherry tomatoes and crumbled bacon and VIOLA! lunch is served.