Blackened Chicken Caribbean Salad With Spicy Pineapple Dressing

Ingredients

• FOR THE SALAD
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• 4 cups spring salad mix, packed
• 1/4 cup carrots, shredded
• 1/4 cup purple onions, thinly sliced
• 1/4 cup mango, diced
• 1/3 cup of avocado, sliced
• 1 tablespoon and 1/2 of almonds, sliced
• shredded coconut, to sprinkle on salad
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• FOR THE DRESSING
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• 1/2 cup of pineapple, fresh and chopped into chunks
• 1 tablespoon of fresh lime juice
• 1/4 cup extra virgin olive oil
• 1/4 tsp. chili flakes
• 1/2 tablespoon apple cider vinegar
• 1 tablespoon honey
• 1 garlic clove, chopped
• 1/2 tablespoon fresh cilantro, packed
• 1/4 tsp. salt
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• FOR THE CHICKEN
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• 6 pieces of chicken tender strips
• 1/4 tsp. garlic powder
• 1/4 tsp. dried oregano
• 1/4 tsp. onion powder
• 1 tsp. paprika
• 1/2 tsp. cayenne pepper
• 1/2 tsp. dried thyme
• 1/2 tsp. ground cumin
• 1/2 tsp. salt
• 1/4 tsp. black pepper
• pure organic real maple syrup ( for drizzling on chicken )
• 1 tablespoon olive oil

Instructions

1. Make the dressing. Add all ingredients listed under "for the dressing" to a blender. Blend until smooth.
2. Make the chicken. To make the blackened rub, add all of the dried ingredients (except maple syrup and olive oil), to a small bowl and mix together. Drizzle chicken with pure maple syrup, and then sprinkle or rub on the blackened season mix.
3. Heat a cast iron skillet, or pan over medium-high heat. Add olive oil to the pan, then add in chicken. Cook chicken tenders in the pan for about 15 minutes, or until cooked through. Turning chicken frequently.
4. In the meantime, make the salad. Add all the ingredients listed under "for the salad" to a large bowl. Or you can divide into two equal portions onto a plate.
5. Drizzle dressing over salad and chicken. Serve immediately.