Ingredients

2 (6-ounce) chicken breasts, skinless, boneless and sliced into 1/2-inch strips

1 Tbsp blackening or Cajun spice

1 medium Yukon Gold potato

Granny Smith Apple Salad:

1/2 Granny Smith apple, peeled, cored & sliced

2 large handfuls of mixed baby lettuce (pre-washed)

1/2 cup mung bean sprouts

1/2 cucumber, sliced

Red Grape Orange Dressing:

1 (1/2-ounce) red seedless grapes, stemmed and washed

1/4 cup orange juice

1 ounce non-fat plain yogurt

Dash extra virgin olive oil

Preparation

Red Grape Orange Dressing: Add grapes, orange juice, yogurt and olive oil to a blender and puree until smooth and silky. Strain through a strainer.

Granny Smith Apple Salad: Toss lettuce, mung beans, apples and cucumbers with the dressing until evely coated.

Blackened Chicken:

  1. Wash & thinly slice potato and place in a saucepan with water to bring to boil.
  2. Turn down to a simmer and cook for four to five minutes or until potato slices are semi-soft and cooked through.
  3. Coat chicken slices in blackening spice and sear in a hot non-stick saute pan.
  4. Cook chicken - while chicken is cooking, make the dressing.
  5. Arrange salad on plates, top with potato slices and blackened chicken. Top with some additional dressing and enjoy!