1 1/2 lb chicken breast, cut into chunks
1 t salt
1 t ground black pepper
1 t garlic powder
1 t onion powder
1 t smoky paprika
1 T olive oil
12 cups mixed salad greens, torn
1/4 cup white onion, sliced
24 cherry tomatoes, halved
1 red bell pepper, cut into strips
1 large avocado, cut into chunks
1 broccoli crown, cut into pieces
2 T aged balsamic vinegar
2 T extra virgin olive oil
In a small bowl, combine the salt, pepper, garlic powder, onion powder, and smoky paprika. Rub the mixture over the chicken chunks and place the pieces inside a ziplock bag. Refrigerate for at least 1 hour.
Before cooking the chicken, set it out to come to room temperature (about 20 minutes). This is a great time to prep the vegetables for the salad and divide it all among six plates.
Heat a wok or large skillet over medium high heat. Add 1 tablespoon of olive oil and swirl to coat the pan. Add the chicken, in batches if necessary to prevent crowding. This is an important step if you want browned chicken pieces. When meat is crowded into a pan, the pieces will exude juices and instead of browning, it will braise in its own juices. In small batches, the pieces will cook quickly, in just a few minutes.
Check to see if the chicken is done by using a fork to cut one in half. When this happens easily, the chicken is ready to remove to a plate while you brown the next batch. Cover the resting chicken with foil to keep it warm.
Arrange the chicken over the top of each salad.
Serve with balsamic vinegar and olive oil – or your favorite dressing.