Prepare the Balsamic Dijon Vinaigrette:
Place the vinegar and mustard in a small bowl and whisk together. Slowly add the oil in a stream, whisking to emulsify. Season with salt and pepper to taste.
Heat a grill to medium high. Season both sides of the chicken with cajun seasoning. Grill until no longer pink in the middle, 6 to 8 minutes per side. Remove the chicken from the grill and let rest for 5 minutes. Slice thinly across the grain.
In a large salad bowl, toss the spring lettuce mix with the vinaigrette to taste. Divide the salad among individual plates. Top with the tomatoes, blue cheese, and sliced chicken. Serve immediately.
If you don't have a grill or if the weather is not good for grilling, you can make this inside as well. Preheat the oven to 395 deg F. Heat an ovenproof saute pan on the stove and drizzle with a teaspoon of olive oil. Once hot, sear the chicken breasts for about 2-3 minutes per side, or until blackened slightly. Transfer the hot pan to the oven and finish in the oven for another 10 minutes. Set out for 5 minutes to rest before slicing.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (398g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 301 (51%)|
|Amt Per Serving||% DV|
|Total Fat 33.4g||45 %|
|Saturated Fat 10g||50 %|
|Monounsaturated Fat 18.2g|
|Polyunsanturated Fat 3.2g|
|Cholesterol 162.2mg||50 %|
|Sodium 658.2mg||23 %|
|Potassium 872.9mg||23 %|
|Total Carbohydrate 7g||2 %|
|Dietary Fiber 1.3g||5 %|
|Sugars, other 5.6g|
|Protein 62.8g||90 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 588
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