Catfish with grilled chicken shrimp salad

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.