It’s ideal for the summer. If it’s too hot to cook your own chicken, you can even purchase cooked chicken. This serves two people a substantial dinner.
| Prep Time: | 20 mins |
| Cook Time: | 10 mins |
| Total Time: | 30 mins |
| Servings: | 2 |
| Yield: | 2 servings |
Ingredients
- 2 tablespoons olive oil, divided
- 2 (6 ounce) skinless, boneless chicken breast halves
- 1 ½ tablespoons Cajun seasoning
- 2 cloves garlic, crushed
- 1 tablespoon balsamic vinegar
- 1 teaspoon Dijon mustard
- salt and black pepper to taste
- 2 cups mixed salad greens
- 1 cup arugula
- 1 avocado – peeled, pitted, and diced
- 12 oil-packed sun-dried tomatoes, drained and sliced
- ½ cup sliced black olives
Instructions
- Warm 1 tablespoon olive oil in a large skillet over medium heat. Season both sides of chicken with Cajun seasoning, and place in hot oil. Stir in crushed garlic. Cook chicken 5 minutes on each side, or until juices run clear. Remove chicken from skillet, drain on paper towels, cool slightly, and dice; discard oil and garlic.
- In a small bowl, mix remaining olive oil, balsamic vinegar, mustard, salt, and pepper.
- In a large bowl, gently toss the dressing with the mixed salad greens, arugula, avocado, sun-dried tomatoes, and olives. Top with diced chicken to serve.
Nutrition Facts
| Calories | 610 kcal |
| Carbohydrate | 23 g |
| Cholesterol | 104 mg |
| Dietary Fiber | 10 g |
| Protein | 43 g |
| Saturated Fat | 6 g |
| Sodium | 1606 mg |
| Sugars | 2 g |
| Fat | 40 g |
| Unsaturated Fat | 0 g |
Reviews
Loved this salad. Made mostly by the recipe. Changed only the ratio of Oil to vinegar 3:1 as equal parts would have been too much vinegar for us. Really enjoyed the ingredients. Perfect for a hot August in Texas. Thanks for a really nice recipe which we will have often
I will definitely make this again! I made some minor changes re: what I had in the house (e.g., grape tomatoes instead of sun-dried). Definitely lived up to its name – it was fab!
This turned out pretty good but I did have a few substitutes. I grilled the chicken instead of frying and added crushed garlic and a few splashes of lime juice to the meat before grilling. I used a few small grape tomatoes instead of sun dried to the salad along with cucumbers (sliced in half), feta cheese, and omitted the olives. Yum!
Unbelievably delicious for just being a salad!
This is an excellent salad, easily adaptable to suit individual tastes and preferences. For me that meant substituting fresh tomatoes for the sun-dried, which just weren’t moving me in a cold salad. It also meant not stirring crushed garlic into a hot pan where you’re blackening chicken, which I had Hubs do outside on the gas grill (even tho’ it’s 36 degrees outside!) in a cast iron skillet. I still wanted the garlic flavor, however, so I added some, minced, to the salad dressing instead. I needed to adjust the salad dressing as well, to my preferred oil to vinegar ratio of 3:1. Equal parts vinegar and oil would be far too vinegary for me. Everything is in balance here, and I especially liked the mix of the peppery arugula with the milder greens and the mild, creamy avocado against the spicy, blackened chicken. Rather than dice everything and toss it altogether, I topped the greens with the tomatoes, olives and slices of avocado, then arranged a sliced chicken breast on each. Great salad that does both the taste buds and body good.
Delicious! Added Feta cheese and red onions; omitted olives. Will definitely make this again!
Easy and yummy. Added avocado to the salad.
Only used sun-dried tomatoes and spring mix since that’s what I had on hand, but this is easily one of the best salads I’ve had in a while. The dressing is easily my favorite part! The whole dish is delicious the next day, too. I have a lovely, slightly tart white wine with it; it goes well.
Yummy salad! Wonderful flavors. I made it as is & loved it! I was worried the chicken would be too spicy for my taste, but it was the right amount of kick. The calorie count is high, but that comes from various fats in the recipe, which are good fats, so I’m ok with it. I will make it again!
This salad was so good and a snap to put together. Instead of frying the chicken whole, I sliced the breasts into strips and then seasoned. Not a sun dried tomato fan so I left those out but because I had everything on hand, I added broccoli, carrots, cukes and topped with feta. The avocado beautifully complimented the spice of the chicken. Very nice and thank you!
delish, cooked the chicken on the grill for some extra yummy smokey flavor. quick,easy, perfect for summer.
This was delicious! The chicken was nice and spicy, but when combined with the avocado’s natural cooling effect it was divine! I bought the chicken cut for Scallopini (sp?) so it was thin and tender and better sized for salad. The dressing was really good, but I made two portions of it instead of one. This is a recipe I’ll keep and share!
A very tasty salad. Makes a nice summer dinner!
This had a nice zing to it. I made it as a side salad for blackened salmon, so I didn’t use the chicken. I added a clove of garlic and about 3 dashes of cajun seasoning to the dressing. Definitely a keeper.
This was delicious! Everything about the recipe was great, the cajun seasoning, the avocado, the dried tomatoes, the olives…FABULOUS salad!
This salad made an excellent, exotic summer salad for our murder mystery party. It was delicious!
This was an excellent salad. It reminds me of a Cobb Salad. I also added some crumbled feta cheese to add some zing to it, but either way it is a good one.