salads
Southwest Blackened Chicken Salad
Servings: 2
Prep Time: 10 min
Cook Time: 10 min
Ingredients
Mrs. Cubbison's Southwest Flavor Tortilla Strips
2 tablespoons; olive oil, divided
2 (6 ounce); skinless, boneless chicken breast halves
1 1/2 tablespoons; Cajun seasoning
2 cloves; garlic, crushed
1 tablespoon; balsamic vinegar
1 teaspoon; Dijon mustard
Salt and black pepper to taste
2 cups; mixed salad greens
1 cup; arugula
1 each; avocado, peeled, pitted, and diced
12 each; oil-packed sun-dried tomatoes, drained and sliced
1/2 cup; sliced black olives
Method
Warm 1 tablespoon olive oil in a large skillet over medium heat.
Season both sides of chicken with Cajun seasoning, and place in hot oil. Stir in crushed garlic.
Cook chicken 5 minutes on each side, or until juices run clear.
Remove chicken from skillet, drain on paper towels, cool slightly, and dice. Discard oil and garlic.
In a small bowl, mix remaining olive oil, balsamic vinegar, mustard, salt and pepper.
In a large bowl, gently toss the dressing with the mixed salad greens, arugula, avocado, sun-dried tomatoes, and olives. Top with diced chicken to serve.