Fab Summer Blackened Chicken Salad



2 tablespoons olive oil, divided

2 (6 ounce) skinless, boneless chicken breast halves

1 1/2 tablespoons Cajun seasoning

1 tablespoon balsamic vinegar

salt and black pepper to taste

2 cups mixed salad greens

1 avocado – peeled, pitted, and diced

12 oil-packed sun-dried tomatoes, drained and sliced
1/2 cup sliced black olives


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.

In a small bowl, mix remaining olive oil, balsamic vinegar, mustard, salt, and pepper.

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.

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