Ingredients
1
lb boneless skinless chicken breasts, cut into 1/2-inch strips
2
tablespoons blackened seasoning blend
1
tablespoon canola or vegetable oil
1
bag (5 oz) mixed baby salad greens (4 cups)
1
medium mango, peeled, pitted and diced (1 cup)
1/2
medium red onion, sliced (3/4 cup)
1
small red bell pepper, chopped (1/2 cup)
2/3
cup raspberry vinaigrette
Preparation
Place chicken in heavy-duty resealable food-storage plastic bag. Sprinkle seasoning blend over chicken; seal bag and shake until chicken is evenly coated.
In 10-inch nonstick skillet, heat oil over medium-high heat. Add chicken; cook 7 to 10 minutes, stirring frequently, until no longer pink in center. Remove chicken from skillet; drain on paper towels.
In large bowl, toss salad greens, mango, onion and bell pepper; divide among 4 plates. Top with chicken. Drizzle with vinaigrette.
