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
Preparation
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.
