Blackened Chicken Salad with Tomato Chutney

Ingredients

• 4 (4-ounce) skinless, boneless chicken breast halves
• 2 teaspoons blackened steak seasoning (such as Paul Prudhomme's)
• Cooking spray
• 1 (10-ounce) package romaine salad greens
• 1 cup sliced salad cucumber (about 1 small)
• 1 cup chopped yellow bell pepper (about 1 small)
• 1/3 cup reduced-fat olive oil vinaigrette
• 1 cup TOMATO CHUTNEY

Preparation

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.
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.