Fab Summer Blackened Chicken Salad

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

Ingredients

• 1 tablespoon balsamic vinegar
• 2 cloves garlic, crushed
• ½ cup sliced black olives
• 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
• 1 ½ tablespoons Cajun seasoning
• 12 oil-packed sun-dried tomatoes, drained and sliced

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.