Chicken Mango Salad

Ingredients

1 lb. boneless skinless chicken breasts cut into 1/2-inch strips

2 tablespoons blackened seasoning blend (any store brand works well)

1 tablespoon canola or vegetable oil

1 bag (5 oz.) mixed baby salad greens (4 cups)

1 medium mango, peeled, pitted and diced (1 cup)

1/2 medium red onion, sliced (3/4 cup)

1 small avocado, diced (3/4 cup)

Salt & Pepper to taste

1/3 cup vinaigrette (both raspberry vinaigrette and, my fav, Trader Joe's Balsamic Vinaigrette are great!)

Directions

Place chicken in Ziploc bag. Sprinkle seasoning blend over chicken; seal bag and shake until chicken is evenly coated. In nonstick skillet, heat oil over medium-high heat. Add chicken; cook 7 to 10 minutes, stirring frequently, until no longer pink in center. Remove chicken from skillet; drain on paper towels.

In a large bowl, toss salad greens, mango, onion and avocado; divide among 4 plates. Top with chicken. Drizzle with vinaigrette.