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.
4 (4-ounce) skinless, boneless chicken breast halves
2 teaspoons blackened steak seasoning (such as Paul Prudhomme's)