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.