INGREDIENTS

* 2 tablespoons olive oil, divided
* 2 (6 ounce) skinless, boneless chicken breast halves
* 1 1/2 tablespoons Cajun seasoning
* 2 cloves garlic, crushed
* 1 tablespoon balsamic vinegar
* 1 teaspoon Dijon mustard
* salt and black pepper to taste
* 2 cups mixed salad greens
* 1 cup arugula
* 1 avocado – peeled, pitted, and diced
* 12 oil-packed sun-dried tomatoes, drained and sliced
* 1/2 cup sliced black olives

DIRECTIONS

1. Warm 1 tablespoon olive oil in a large skillet over medium heat. Season both sides of chicken with Cajun seasoning, and place in hot oil. Stir in crushed garlic. Cook chicken 5 minutes on each side, or until juices run clear. Remove chicken from skillet, drain on paper towels, cool slightly, and dice; discard oil and garlic.
2. In a small bowl, mix remaining olive oil, balsamic vinegar, mustard, salt, and pepper.
3. In a large bowl, gently toss the dressing with the mixed salad greens, arugula, avocado, sun-dried tomatoes, and olives. Top with diced chicken to serve.