Food & Recipes

Ryan Scott's Grilled Blackened Chicken Breast Salad

by Rachael Ray Show Staff 9:00 AM, February 11, 2014

Aired February 11, 2014

Serves 4
2 chicken breasts, halved through to make thinner
1/8 teaspoon cayenne pepper
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
2 tablespoons olive oil
1 head of Romaine lettuce, chopped
1 avocado, chopped
1 carrot, peeled and shaved
Season chicken with cayenne, salt, and black pepper.

In a large skillet over medium-high heat, heat olive oil and cook chicken on each side for 3-5 minutes, until cooked through. Remove from skillet and slice.

Serve with salad of lettuce, avocado and carrot drizzled with olive oil or your favorite dressing.