Caribbean Chicken Salad

Caribbean Chicken Salad


2  pounds boneless skinless chicken breast halves, cut into 1/2-inch strips 
1/4  cup blackened seasoning blend 
2  tablespoons vegetable oil 
8  cups bite-size pieces mixed salad greens 
3  cups peeled and diced fresh peaches 
1  cup sliced red onion 
1  medium red bell pepper, chopped 
1 1/3  cups fruit-flavored vinaigrette


1.Place chicken in heavy-duty resealable plastic food-storage bag. Sprinkle seasoning blend over chicken; seal bag and shake until chicken is evenly coated.

2.Heat oil in large skillet over medium-high heat. Cook chicken in oil 10 to 12 minutes, stirring frequently, until no longer pink in center. Remove chicken from skillet; drain on paper towels.

3.Toss salad greens, peaches, onion and bell pepper in large bowl; divide evenly among 8 plates. Top with chicken. Drizzle with vinaigrette.