Recipe(tried): My Friday night meal - Blackened Chicken Salad

Tonight I am having blackened chicken salad, and Texas toast. I will be happy to provide how I make blackened chicken, but sometimes I use blackened spice, and sometimes I use cajun spice.Thr trick is getting your pan hot enough. I flatten my chicken breasts with a meat mallet first.

Blackened Chicken Salad

We enjoy this salad with honey mustard or thousand island dressing. It is good with Texas toast or club crackers and makes a good meal in hot weather or when you aren't in the mood for a full course meal. This almost looks like a Cobb salad. It is really pretty on the plate.

3-4 chicken breast(boneless)
2 tbs. butter, or margarine
(you can use olive oil or vegetable oil)
Blackened spice(can buy it in spice section of grocery store already blended)

Get a skillet hot on med.-med. high heat, add butter. As soon as butter melts, sprinkle spice to cover bottom of pan. Lay chicken breast over spice. Do not turn the meat over until the bottom side looks black and the topside is almost completely white. When chicken is done, take out and drain on paper towel. When cooled, slice breasts across. I like to use my large platter-like plates for this salad. I place shredded carrots on the plate first, then chopped tomatoes and cucumbers, then black olives, shredded cheese, and then the shredded lettuce. I place the sliced chicken on top of the lettuce. I put the salad back in the fridge to chill for about 20 minutes or so. Before serving, I place salad pepper rings on the side.

I'll probably have chocolate chip ice cream sandwiches for dessert.