5 minutes
Cook Time
20 minutes
Cooking Level


  • 1 lb Pure Flavor® Uno Bites Nano Cucumbers
  • 1 lb Pure Flavor® Juno® Bites Red Grape Tomatoes
  • 2 10 oz bags baby spinach
  • 4 large hard-boiled eggs
  • 1 cup mushrooms, sautéed
  • 1–2 avocados, sliced
  • ½ cup red onion, chopped
  • Blackened Chicken:
  • 1 lb boneless chicken breasts (3–4 pieces)
  • 1 tbsp olive oil (if needed)
  • ¾ tsp paprika
  • 1 pinch of cayenne pepper
  • ¾ tsp garlic powder
  • salt and pepper, to taste
  • Red Wine Vinaigrette:
  • ⅓ cup red wine vinegar
  • 1 tbsp Dijon mustard
  • 1 tsp maple syrup or honey
  • ½ cup extra virgin olive oil


Step 1

For blackened chicken combine paprika, garlic powder, cayenne pepper, sea salt and black pepper in a small bowl. Coat each chicken breast with the spice mixture.

Step 2

Heat olive oil in a large skillet over medium heat. Cook chicken for about 6–7 minutes on each side, or until juices run clear. Remove chicken from skillet and let sit for 5 minutes to cool before slicing for the salad.

Step 3

Divide the baby spinach among 4 plates. Arrange equal portions of chicken, hard-boiled egg, tomatoes, cucumber, mushrooms, red onion, and avocado on top of the greens.

Step 4

Just before serving, blend vinaigrette ingredients together and top salad.

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