A light yet satisfying salad featuring blackened chicken with bold flavors, served on a bed of crisp greens and topped with fresh veggies. Perfect for a healthy meal that doesn’t skimp on taste!
Preheat your grill pan or frying pan over medium-high heat.
Rub the chicken breasts with blackened seasoning and drizzle with olive oil.
Cook the chicken in the hot pan for about 4-5 minutes per side or until fully cooked and internal temperature reaches 165°F (75°C).
Remove the chicken from the pan and let it rest for a few minutes before slicing it into strips.
In a large salad bowl, combine the mixed greens, diced tomato, cucumber, and red onion.
Add the sliced chicken on top of the salad.
Drizzle with balsamic vinaigrette if desired and toss gently.
Serve immediately.
Notes / Tips / Wine Advice:
Serving Tip:Top with a sprinkle of fresh herbs like cilantro or parsley for added flavor. You can also serve with a side of whole wheat pita for extra crunch.Wine Advice:Pair with a light Chardonnay or a crisp Pinot Grigio to complement the fresh flavors of the salad and blackened chicken.