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Ingredients:
• 6-7 oz. chicken breast (boneless and skinless)
• 1 head Boston lettuce
• 1 head spinach
• 1 roasted pepper (strips)
• 4 oz. Pimiento Vinaigrette
• Cajun Blackening Powder to dredge
• 2 each green onions
CAJUN BLACKENING POWDER:
• 1 c. paprika
• 2 tbsp. garlic powder
• 1 1/2 tbsp. black pepper
• 1 1/2 tbsp. white pepper
• 2 1/2 tbsp. cayenne pepper
• 1 tbsp. oregano
• 1 tbsp. thyme
• 2 tbsp. salt
Preparation:
Dredge chicken breast into Blackening Powder. Toss into white hot skillet. Flip until both sides are black and chicken is cooked (approximately 6 minutes). Julienne chicken, brush with butter and place on top of mixed greens. Add peppers and green onion and serve with Pimiento Vinaigrette on side.
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