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Ingredients

2 tablespoons olive oil, divided 2 (6 ounce) skinless, boneless chicken breast halves 1 ½ tablespoons Cajun seasoning 2 cloves garlic, crushed 1 tablespoon balsamic vinegar 1 teaspoon Dijon mustard salt and black pepper to taste 2 cups mixed salad greens 1 cup arugula 1 avocado - peeled, pitted, and diced 12 oil-packed sun-dried tomatoes, drained and sliced ½ cup sliced black olives

Nutrition Info

610.3 calories carbohydrate: 22.7 g cholesterol: 103.9 mg fat: 40.4 g fiber: 10.4 g protein: 43.1 g saturatedFat: 6.3 g servingSize: - sodium: 1605.5 mg sugar: 2.4 g transFat: : - unsaturatedFat: : -

Warm 1 tablespoon olive oil in a large skillet over medium heat. Season both sides of chicken with Cajun seasoning, and place in hot oil. Stir in crushed garlic. Cook chicken 5 minutes on each side, or until juices run clear. Remove chicken from skillet, drain on paper towels, cool slightly, and dice, discard oil and garlic.
In a small bowl, mix remaining olive oil, balsamic vinegar, mustard, salt, and pepper.
In a large bowl, gently toss the dressing with the mixed salad greens, arugula, avocado, sun-dried tomatoes, and olives. Top with diced chicken to serve.

2 servings

This is perfect for summer. You can even buy cooked chicken if it's too hot to cook your own. This makes two large dinner portions.