Ranch Chicken And Cheddar Salad

• 2 tablespoons plus 1 teaspoon paprika
• 4 teaspoons brown sugar
• 3 teaspoons garlic powder
• 1 teaspoon seasoned salt
• 1/8 teaspoon cayenne pepper
• 4 boneless skinless chicken breast halves (4 ounces each)
• 2 packages (5 ounces each) spring mix salad greens
• 1 cup chopped celery
• 1 cup shredded carrots
• 1 medium apple, chopped
• 1/2 cup shredded cheddar cheese
• 1/2 cup reduced-fat ranch salad dressing

1. In a shallow dish, combine the first five ingredients. Add chicken, one piece at a time, and turn to coat. Place chicken on a greased broiler pan. Broil 6 in. from the heat for 6-8 minutes on each side or until chicken juices run clear.
2. Meanwhile, divide salad greens among four dinner plates. Top each with celery, carrots, apple and cheese. Cut chicken into strips; arrange over salads. Drizzle with dressing.

paprika, brown sugar, garlic, salt, cayenne pepper, chicken breast halves, spring mix salad greens, celery, carrots, apple, cheddar cheese, salad dressing

Taken from www.tasteofhome.com/recipes/ranch-chicken-and-cheddar-salad/ (may not work)