Blackened Chicken Salad With Tomato Chutney
- 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
- 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.
- 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.
skinless, cooking spray, salad greens, salad cucumber, yellow bell pepper, olive oil vinaigrette
Taken from www.myrecipes.com/recipe/blackened-chicken-salad-with-tomato-chutney (may not work)