2 6-oz. boneless, skinless chicken breasts
3 Tbsp. vegetable oil
2 Tbsp. blackening spice
1 small jicama
1 small can of mandarin orange slices
1 C. thawed frozen corn, drained
1 large tomato, diced
6 cups mixed salad greens
3/4 C. ranch dressing
In a heavy pan over medium-high heat, add vegetable oil and heat until hot, but
not smoking. Dredge chicken breasts in blackening spice and cook for 3 minutes
on each side. Remove from heat.
Combine remaining ingredients in a large mixing bowl and toss. Slice blackened
chicken and place slices on top of greens mixture.