Ingredients
- tablespoons olive oil, divided
- (6 ounce) skinless, boneless chicken breast halves
- /2 tablespoons Cajun seasoning
- cloves garlic, crushed
- tablespoon balsamic vinegar
- teaspoon Dijon mustard
- salt and black pepper to taste
- cups mixed salad greens
- cup arugula
- avocado - peeled, pitted, and diced
- oil-packed sun-dried tomatoes, drained and sliced
- /2 cup sliced black olives
Instructions
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Step 1
I start by warming a tablespoon of olive oil in a skillet over medium heat. While the oil heats, season both sides of the chicken breasts generously with Cajun seasoning. Then, place the chicken in the hot oil and add the crushed garlic, letting it sizzle for about 5 minutes per side until the juices run clear. Remove the chicken to paper towels to drain and cool slightly before dicing it into bite-sized pieces. Meanwhile, whisk together the remaining olive oil, balsamic vinegar, Dijon mustard, salt, and pepper for a tangy dressing. In a large bowl, gently combine the mixed greens, arugula, diced avocado, sun-dried tomatoes, and black olives. Toss the salad with the dressing, then top with the diced blackened chicken. This meal feels effortless yet full of vibrant flavor.