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Blackened Chicken Salad


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


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


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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