Blackened Chicken Salad with Tomato Chutney

Photo: Oxmoor House

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.

Yield: 4 servings (serving size: 2 cups greens, 3 ounces chicken, and 1/4 cup chutney)
Recipe from Oxmoor House

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Nutritional Information

Amount per serving
  • Calories: 247
  • Calories from fat: 21%
  • Fat: 5.8g
  • Saturated fat: 0.8g
  • Monounsaturated fat: 0.4g
  • Polyunsaturated fat: 0.5g
  • Protein: 28.8g
  • Carbohydrate: 21.4g
  • Fiber: 4.3g
  • Cholesterol: 66mg
  • Iron: 2.3mg
  • Sodium: 553mg
  • Calcium: 78mg

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.
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