CAJUN COBB SALAD WITH HONEY MUSTARD DRESSING

Serves 4 Chicken and Corn

■ 1 ½ tsp smoked paprika

■ 1 tsp salt

■ 1 tsp ground cumin

■ 1 tsp ground coriander

■ 1 tsp garlic powder

■ 1 tsp dried thyme

■ ¼ tsp onion powder

■ ¼ tsp cayenne pepper

■ ¼ tsp black pepper

■ 2 tbsp extra virgin olive oil, divided.

■ 2 boneless, skinless chicken breasts

■ 1 (12 oz/341mL) can corn

Dressing:

■ ½ cup mayonnaise

■ ¼ cup buttermilk

■ 2 tbsp Dijon mustard

■ 2 tbsp liquid honey

■ 2 tbsp finely chopped fresh herbs, such as dill, parsley and basil

■ 1 tbsp lemon juice

Salad:

■ 1 head iceberg lettuce, chopped

■ 1 cup cherry tomatoes, halved

■ 1 cup sliced cucumber

■ 1 avocado, sliced

■ 10 slices cooked bacon, chopped

■ 4 hard-boiled eggs, chopped

■ 1 cup crumbled blue cheese, optional

1. Preheat oven to 350 F. Line a baking sheet with parchment paper.

2. Stir together all of the spices in a bowl. Pour 1 tbsp of the olive oil in a small bowl and add 1 tbsp of the spice mixture, stirring well to combine. Rub this mixture on both sides of the chicken breasts and place on the baking sheet. Roast for 25-30 minutes, until a thermometer inserted in the thickest part of the breast reads 170 F.

3. Drain and rinse the can of corn. Place it in a bowl with 1