Ingredients:
2 catfish
fillets
2
boneless, skinless chicken breasts
12 large
shrimp, peeled and deveined
1
tablespoon Cajun seasoning
1
teaspoon paprika
1
teaspoon garlic powder
1
teaspoon onion powder
Salt and
pepper, to taste
2
tablespoons olive oil
6 cups
mixed salad greens
1 cup
cherry tomatoes, halved
1/2 red
onion, thinly sliced
1/2
cucumber, sliced
1/4 cup
chopped fresh parsley
Lemon
wedges, for serving
For the
dressing:
1/4 cup
olive oil
2 tablespoons
freshly squeezed lemon juice
1
tablespoon Dijon mustard
1 clove
garlic, minced
Salt and
pepper, to taste
Instructions:
Preheat
grill to medium-high heat.
In a
small bowl, combine Cajun seasoning, paprika, garlic powder, onion powder,
salt, and pepper. Season catfish fillets, chicken breasts, and sides of shrimp
with a spice blend.
Drizzle
olive oil over catfish, chicken, and shrimp and toss to coat.
Place the
catfish, chicken, and shrimp on the preheated grill. Fry the catfish for about
4-5 minutes per side, until easily shredded with a fork. Sear the chicken until
it is no longer pink in the center, about 6-8 minutes per side. Grill shrimp
until pink and opaque, about 2-3 minutes per side.
When the
catfish, chicken, and shrimp are cooked, remove them from the grill and let
them rest for a few minutes. Cut the chicken into thin strips.
In a
large bowl, toss together the lettuce, cherry tomatoes, red onion, cucumber,
and chopped parsley.
In a
separate small bowl, make the dressing by whisking together the olive oil,
lemon juice, Dijon mustard, minced garlic, salt, and pepper.
Pour
dressing over salad and mix.
Divide
salad mixture among plates or bowls. Top each dish with sliced grilled
chicken, catfish, and shrimp.
Serve the
catfish with grilled chicken and shrimp salad, and lemon wedges are spread over
the seafood.