deliciously filling, flavorful cajun cobb salad. *grins* and to add the cherry on top, beautifully golden parmesan crisps. #love. salads taste fresh, crisp and keep things light during the summer. cajun blackened shrimp adds the kick to compliment everything..
– parmesan crisps are super easy to make! i’ve mixed two cheeses, shredded and placed them into small round piles of cheese that will melt and baked into golden greatness.
– the avocado dressing adds more of a citrus taste, which can become strong if mixed too heavily with blue cheese crumbles. feel free to add ranch if you wish not to mix the avocado dressing with the blue cheese crumbles.
preheat your oven to 350°F for Parmesan cheese crisps
cook bacon to your preferred crispiness and set aside. a trick to keep it moist: wrap in aluminum foil and set aside until you are ready to place on your salad.
shred parmigiano reggiano and parmesan cheese into a bowl ad place on a cookie sheet into small round circles. bake in the oven until golden brown. once golden brown in color, remove from the oven and allow to cool.
season shrimp with cajun seasoning mix. 1 and 1/2 teaspoons of cajun seasoning, 1/2 teaspoon of mesquite seasoning, a pinch of salt and a pinch of black pepper. allow to sit.
season your chicken lightly, this can include seasoning salt, pepper, garlic powder. it is best to keep these seasonings simple, as the cajun seasoning on the shrimp will give the salad just enough flavor! i using a grill, cast iron grill or a stove top gill, cook your chicken on medium to medium to high heat, covering with a lid to keep the chicken juicy!