Blackened Chicken Salad with Tomato Chutney |
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Prep Time: 5 Minutes Cook Time: 12 Minutes |
Ready In: 17 Minutes Servings: 4 |
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Instead of heading out to dinner, make a restaurant-worthy main dish salad at home. Store-bought tomato chutney and olive oil vinaigrette combine to make a tangy dressing that perfectly complements the blackened steak seasoning on the chicken. Save leftover chicken for easy grab-and-go sandwiches later in the week. Ingredients:
4 (4-ounce) skinless, boneless chicken breast halves |
2 teaspoons blackened steak seasoning (such as paul prudhomme's) |
cooking spray |
1 (10-ounce) package romaine salad greens |
1 cup sliced salad cucumber (about 1 small) |
1 cup chopped yellow bell pepper (about 1 small) |
1/3 cup reduced-fat olive oil vinaigrette |
1 cup tomato chutney |
Directions:
1. Sprinkle chicken with blackened steak seasoning. Heat a large nonstick skillet over medium-high heat. Coat chicken with cooking spray; add to pan. Cook 6 minutes on each side or until done.
2. Combine salad greens and next 3 ingredients; toss well. Spoon greens mixture onto each of 4 plates. Slice chicken diagonally into thin strips. Arrange chicken over salads. Spoon chutney over chicken.
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