CARIBBEAN CHICKEN SALAD

Caribbean Chicken Salad image

Work that skillet with the chicken and seasonings, and you'll cruise upon Island flavors to brag about without leaving home!

Provided by Betty Crocker Kitchens

Categories Entree

Time 27m

Yield 8

Number Of Ingredients 8

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Ingredients

2 pounds boneless skinless chicken breast halves, cut into 1/2-inch strips
1/4 cup blackened seasoning blend
2 tablespoons vegetable oil
8 cups bite-size pieces mixed salad greens
3 cups peeled and diced fresh peaches
1 cup sliced red onion
1 medium red bell pepper, chopped
1 1/3 cups fruit-flavored vinaigrette

Steps:

Place chicken in heavy-duty resealable plastic food-storage bag. Sprinkle seasoning blend over chicken; seal bag and shake until chicken is evenly coated.
Heat oil in large skillet over medium-high heat. Cook chicken in oil 10 to 12 minutes, stirring frequently, until no longer pink in center. Remove chicken from skillet; drain on paper towels.
Toss salad greens, peaches, onion and bell pepper in large bowl; divide evenly among 8 plates. Top with chicken. Drizzle with vinaigrette.

Nutrition Facts : Calories 205, Carbohydrate 14 g, Cholesterol 70 mg, Fat 1, Fiber 3 g, Protein 26 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 850 mg

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