1 pound chicken breast, boneless, skinless and cut into 1/2-inch strips
2 tablespoons blackened seasoning blend
1 tablespoon vegetable oil
5 cups mixed salad greens
1 mango, peeled and sliced
1 kiwi fruit, peeled and sliced
1/2 cup red onion, chopped
1 red bell pepper, chopped
1 cup strawberries, sliced
1 cup vinaigrette salad dressing
Place chicken in a heavy-duty zip-style plastic bag and sprinkle with seasoning blend. Seal bag and gently shake to coat. Heat oil in nonstick skillet over medium high heat. Cook chicken in oil for 10 to 12 minutes until no longer pink in the center, stirring constantly. Remove chicken from skillet.
Meanwhile, toss salad greens, mango, kiwi, onion, pepper and strawberries in a large bowl and divide among four plates. Top with hot chicken and drizzle with salad dressing.