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.
Preparation Time
20 mins
Cooking Time
10 mins
Total Time
30 mins
Calories
610 Calories
Recipe Instructions
Step 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.
Step 2
In a small bowl, mix remaining olive oil, balsamic vinegar, mustard, salt, and pepper.
Step 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.
Ingredients
1 tablespoon balsamic vinegar
2 cloves garlic, crushed
salt and black pepper to taste
1 teaspoon Dijon mustard
1 avocado - peeled, pitted, and diced
2 tablespoons olive oil, divided
2 (6 ounce) skinless, boneless chicken breast halves
1 cup arugula
2 cups mixed salad greens
12 oil-packed sun-dried tomatoes, drained and sliced
