1. Prepare the Grill:
- Preheat your grill to medium-high heat. Ensure the grates are clean and lightly oiled to prevent sticking.
2. Season the Proteins:
- Mix together salt, pepper, 2/3 teaspoon paprika, 2/3 teaspoon garlic powder, and 2/3 teaspoon dried thyme. Season both sides of the catfish fillets and chicken breasts with this mixture.
- In a separate bowl, toss the shrimp with the remaining salt, pepper, paprika, garlic powder, and thyme.
3. Grill the Proteins:
- Brush the catfish, chicken, and shrimp lightly with olive oil.
- Grill the chicken breasts for 6-7 minutes per side, or until fully cooked and juices run clear. Remove and let rest.
- Grill the catfish fillets for about 4-5 minutes per side, or until the fish flakes easily with a fork. Remove and let cool slightly.
- Grill the shrimp for 2-3 minutes per side, or until they are pink and opaque. Remove and set aside.
4. Assemble the Salad:
- In a large bowl, combine the mixed greens, cherry tomatoes, avocado slices, red onion, and cucumber.
- Slice the grilled chicken breasts thinly. Break the grilled catfish into bite-sized pieces.
- Add the sliced chicken, catfish, and grilled shrimp to the salad. Toss gently to combine.
5. Prepare the Dressing:
- In a small bowl, whisk together olive oil, white wine vinegar, lemon juice, Dijon mustard, minced garlic, salt, and pepper.
6. Serve:
- Drizzle the dressing over the salad just before serving. Toss lightly to ensure the salad is evenly coated with the dressing.
- Serve immediately, offering additional dressing on the side if desired.
This Grilled Catfish, Chicken, and Shrimp Salad brings a delightful array of flavors and textures to the table. The smoky and tender proteins pair perfectly with the crispness of the fresh vegetables, all brought together with a tangy and aromatic dressing. It’s a dish that promises to impress, offering a satisfying balance between indulgence and lightness. Enjoy your culinary creation!