Andi's Blackened Chicken Salad with Private Reserve Cheddar, Apples, and Champagne Vinegrette

Chicken Breast, no skin, 4 ounces
Cajun seasoning, 0.25 tsp
Olive Oil, 3 tsp
Spring Mix Salad, 3 cups
Baby Carrots, raw, 4 large - sliced
Quality White Cheddar Cheese, 1 oz - crumbled
1 very small apple- sliced
Champagne Vinegar or Cider Vinegar, 2 tsp

Regarding Cajun seasoning - I prefer Emeril's essence which you can make yourself -- because of the herbs, but Slap Ya Mama is nice. I add enough cajun seasoning to consider my chicken to be 'mock blackened' bursting with flavor and spice. This may be too salty or spice for some -- season according to your own taste, less is still acceptible, use cajun seasoning like you would salt. I presume 1/4 tsp is reasonable for most individuals but didn't measure in my recipe.

Regarding the cheddar - I prefer Boar's head Canadian Cheddar or any private reserve type white cheddar that's been well aged and has a nice strong and exceptional flavor -- Cabot also makes some great cheddars.

Rinse, dry, and trim fat from a 4-6 oz chicken breast or 2-3 chicken tenderloin peices. Season chicken with cajun seasoning and cook over medium high heat in skillet with 2tsp of the olive oil flipping at least once until cooked through and no longer pink. Blot excess oil with paper towel. Set aside to cool slightly.

In a medium mixing bowl (i use a glass bowl 1-1.5Liter sized bowl for most of my meal sized salads) place 3 cups of pre-washed and dried spring mix or other lettuce of your choosing. Top lettuce with carrot slices, thinly sliced apple peices, and crumbled cheddar.

Slice chicken breast and add to top of salad.
Drizzel with 2 tsp champagne vinegar (fruit flavored white balasamic, regular balsamic, or cider vinegar would also do well), and 1 tsp extra virgin olive oil.

Toss and serve.

Serving Size: Makes one meal sized salad