Fab Summer Blackened Chicken Salad
Description
Pan-fried, Cajun-seasoned chicken breasts are served over mixed greens and arugula with avocado, sun-dried tomatoes, and black olives. A Dijon and balsamic vinegar based dressing brings the salad a lively flavor.
Ingredients
•
2 tablespoons olive oil, divided
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2 (6 ounce) skinless, boneless chicken breast halves
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1 1/2 tablespoons Cajun seasoning
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2 cloves garlic, crushed
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1 tablespoon balsamic vinegar
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1 teaspoon Dijon mustard
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salt and black pepper to taste
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2 cups mixed salad greens
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1 cup arugula
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1 avocado - peeled, pitted, and diced
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12 oil-packed sun-dried tomatoes, drained and sliced
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1/2 cup sliced black olives
Directions
1
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.
2
In a small bowl, mix remaining olive oil, balsamic vinegar, mustard, salt, and pepper.
3
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.