Blackened Chicken Salad
|Cubed sourdough bread/French bread||2 Cup (32 tbs)|
|Non stick cooking spray||1|
|Onion powder||1 Teaspoon|
|Garlic powder||1 Teaspoon|
|Dried oregano leaves||1⁄2 Teaspoon|
|Dried thyme leaves||1⁄2 Teaspoon|
|Ground white pepper||1⁄2 Teaspoon|
|Ground red pepper||1⁄2 Teaspoon|
|Black pepper||1⁄2 Teaspoon|
|Boneless skinless chicken breasts||1 Pound|
|Torn spinach leaves||4 Cup (64 tbs) (Fresh Bite Size Pieces)|
|Torn romaine lettuce||2 Cup (32 tbs) (Bite Size Pieces)|
|Cubed zucchini||2 Cup (32 tbs)|
|Cubed seeded cucumber||2 Cup (32 tbs)|
|Sliced green onions and tops||1⁄2 Cup (8 tbs)|
|Tomato||1 Medium, cut into 8 wedges|
|Ranch salad dressing||1⁄2 Cup (8 tbs) (Adjust Quantity As Needed)|
Preheat oven to 375°F.
To make croutons, spray bread cubes lightly with cooking spray; place in 15x10-inch jelly-roll pan.
Bake 10 to 15 minutes or until browned, stirring occasionally.
Combine paprika, onion powder, garlic powder, oregano, thyme, white pepper, red pepper and black pepper in small bowl; rub on all surfaces of chicken.
Broil chicken, 6 inches from heat source, 7 to 8 minutes on each side or until chicken is no longer pink in center.
Or, grill chicken, on covered grill over medium-hot coals, 10 minutes on each side or until chicken is no longer pink in center.
Cut chicken into thin strips.
Combine warm chicken, greens, zucchini, cucumber, green onions, tomato and reserved croutons in large bowl.
Drizzle with Ranch Salad Dressing; toss to coat.