Blackened Chicken Salad With Blue Cheese Vinaigrette

• 1 teaspoon Hungarian sweet paprika
• 1 teaspoon freshly ground black pepper
• 1/2 teaspoon kosher salt
• 1/2 teaspoon garlic powder
• 1/2 teaspoon dried oregano
• 1/2 teaspoon dried thyme
• 1/2 teaspoon ground red pepper
• 4 (6-ounce) skinless, boneless chicken breast halves
• Cooking spray
• 2 tablespoons extra-virgin olive oil
• 1 tablespoon white wine vinegar
• 1 tablespoon minced shallots
• 1/2 teaspoon Dijon mustard
• 1/4 teaspoon freshly ground black pepper
• 1/8 teaspoon kosher salt
• 1 ounce blue cheese, crumbled (about 1/4 cup)
• 2 heads romaine lettuce, halved lengthwise
• 1 cup grape tomatoes, halved

1. Combine first 7 ingre-dients in a small bowl. Sprinkle chicken evenly with paprika mixture. Heat a grill pan over medium-high heat. Coat pan with cooking spray. Add chicken to pan; cook 5 minutes on each side or until done. Let stand 5 minutes; cut across the grain into thin slices.
2. Combine oil and next 5 ingredients (through 1/8 teaspoon salt) in a small bowl, stirring with a whisk. Stir in cheese.
3. Place 1 lettuce half and 1/4 cup tomatoes on each of 4 plates. Top each serving with 1 sliced chicken breast half, and drizzle each with about 1 1/2 tablespoons vinaigrette.
4. MyRecipes is working with
5. , the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit
6. .

sweet paprika, freshly ground black pepper, kosher salt, garlic, oregano, thyme, ground red pepper, skinless, cooking spray, extravirgin olive oil, white wine vinegar, shallots, mustard, freshly ground black pepper, kosher salt, blue cheese, romaine lettuce, grape tomatoes

Taken from www.myrecipes.com/recipe/blackened-chicken-salad (may not work)