Blackened Chicken Salad
A cool and creamy yet low fat ranch salad dressing along with chunks of crisp zucchini and cucumber, provides a refreshing contrast to spicy strips of skinless chicken.
Makes 4 servings
|2||cups cubed sourdough or French bread|
|Nonstick cooking spray|
|1||teaspoon onion powder|
|1||teaspoon garlic powder|
|1/2||teaspoon dried oregano leaves|
|1/2||teaspoon dried thyme leaves|
|1/2||teaspoon ground white pepper|
|1/2||teaspoon ground red pepper|
|1/2||teaspoon black pepper|
|1||pound boneless skinless chicken breasts|
|4||cups bite-size pieces fresh spinach leaves|
|2||cups bite-size pieces romaine lettuce|
|2||cups cubed zucchini|
|2||cups cubed seeded cucumber|
|1/2||cup sliced green onions with tops|
|1||medium tomato, cut into 8 wedges|
|Ranch Salad Dressing|
- Preheat oven to 375°F. To make croutons, spray bread cubes lightly with cooking spray; place in 15X10-inch jelly-roll pan. Bake 10 to 15 minutes or until browned, stirring occasionally. Set aside.
- Combine paprika, onion powder, garlic powder, oregano, thyme, white pepper, red pepper and black pepper in small bowl; rub on all surfaces of chicken. Broil chicken, 6 inches from heat, 7 to 8 minutes on each side or until chicken is no longer pink in center. Or, grill chicken on covered grill over medium-hot coals 10 minutes on each side or until chicken is no longer pink in center. Cool slightly. Cut chicken into thin strips.
- Combine warm chicken, greens, zucchini, cucumber, green onions, tomato and reserved croutons in large bowl. Drizzle with Ranch Salad Dressing; toss to coat. Serve immediately.
|Serving Size:||1/4 of total recipe (with 2 tablespoons Salad Dressing)|
|Saturated Fat||1 g|
|Total Fat||4 g|
|Calories from Fat||16 %|
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