Blackened Chicken Salad with Tomato Chutney

Ingredients

• 1 cup salad cucumber sliced ( 1 small)
• 0.3 cup olive oil vinaigrette reduced-fat
• 10 ounce romaine salad greens 
• 16 ounce chicken breast halves boneless skinless
• 2 teaspoons blackened steak seasoning (such as Paul Prudhomme's)
• 1 cup tomato chutney 
• 1 cup bell pepper yellow chopped ( 1 small)

Equipment

• frying pan

Directions

1. Sprinkle chicken with blackened steak seasoning.
2. Heat a large nonstick skillet over medium-high heat. Coat chicken with cooking spray; add to pan. Cook 6 minutes on each side or until done.
3. Combine salad greens and next 3 ingredients; toss well. Spoon greens mixture onto each of 4 plates. Slice chicken diagonally into thin strips. Arrange chicken over salads. Spoon chutney over chicken.