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Spicy grilled chicken with salsa vinaigrette

2
Points®
Total Time
35 min
Prep
25 min
Cook
10 min
Serves
4
Difficulty
Easy
This family-style salad featured creole-spiced chicken over mixed greens, fresh colorful pepper, tomatoes and rich avocado, all dressed with a balsamic salsa vinaigrette. Perfect for a light dinner or lunch, this recipe comes together in a just 35 minutes. Easy enough for a busy weeknight, you can add or take away vegetables to suit your tastes. Fresh radishes, celery and carrots are all great additions. Try this seasoning on flank steak for a wonderful flavor twist. Mango salsa, green salsa and tomato-based all work well as long as they are fat-free. If cilantro leaves you with a soapy flavor, omitting it is just fine.

Ingredients

Salsa

½ cup(s)

Red onion

¼ cup(s), sliced, chopped

Cilantro

2 Tbsp, fresh, chopped

Fresh lime juice

1 Tbsp

Balsamic vinegar

1 Tbsp

Dijon mustard

1 tsp

Table salt

¼ tsp

Uncooked boneless skinless chicken breast

1 pound(s), 4 (1⁄4-pound) halves

Cajun seasoning

1 Tbsp

Olive oil

1 tsp

Mixed greens

4 cup(s), salad blend

Red bell pepper

1 medium, seeded and thinly sliced

Bell pepper

1 item(s), medium, yellow variety, seeded and thinly sliced

Tomato

1 medium, chopped

Avocado

½ item(s), medium, peeled and chopped

Instructions

  1. To make the salsa vinaigrette, puree the salsa, onion, cilantro, lime juice, vinegar, mustard, and salt in a food processor or blender; set aside.
  2. Sprinkle both sides of the chicken breasts with the Cajun seasoning. Heat the oil in a large nonstick skillet over medium-high heat. Add the chicken and cook until lightly browned and cooked through, about 4 minutes on each side. Transfer the chicken to a cutting board. Let stand 5 minutes, and slice into 1⁄2-inch-wide strips.
  3. Place the salad greens and bell peppers in a large bowl. Top with the chicken, tomato, and avocado. Serve with the vinaigrette on the side. Yields one piece of chicken per serving.

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