Photo: Oxmoor House
Prep Time
5 Mins
Cook Time
12 Mins
Yield
4 servings (serving size: 2 cups greens, 3 ounces chicken, and 1/4 cup chutney)

Instead of heading out to dinner, make a restaurant-worthy main dish salad at home. Store-bought tomato chutney and olive oil vinaigrette combine to make a tangy dressing that perfectly complements the blackened steak seasoning on the chicken. Save leftover chicken for easy grab-and-go sandwiches later in the week.

You don't have to eat steak to enjoy some beef flavor. The blackened steak seasoning gives your chicken a gret flavor, and chicken is lower in saturated fat than steak.

How to Make It

Step 1

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.

Step 2

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.

Cooking Light Superfast Suppers

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