Classic Blackened Chicken Salad

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Preheat oven to 375F. To make croutons, spray bread cubes lightly with cooking spray; place in 15X10-inch jelly-roll pan. Bake 10 to 15 minutes or until browned, stirring occasionally.

Combine paprika, onion powder, garlic powder, oregano, thyme, white pepper, red pepper and black pepper in small bowl; rub on all surfaces of chicken. Broil chicken, 6 inches from heat source, 7 to 8 minutes on each side or until chicken is no longer pink in center. Or, grill chicken, on covered grill over medium-hot coals, 10 minutes on each side or until chicken is no longer pink in center. Cool slightly. Cut chicken into thin strips.

Combine warm chicken, greens, zucchini, cucumber, green onions, tomato and croutons in large bowl. Drizzle with Ranch Salad Dressing; toss to coat. Serve immediately.

Ranch Salad Dressing

1/4 cup water
3 tablespoons reduced-calorie cucumber-ranch salad dressing
1 tablespoon reduced-fat mayonnaise or salad dressing
1 tablespoon lemon juice
2 teaspoons minced fresh parsley
1/8 teaspoon salt
1/8 teaspoon pepper

In small jar with tight-fitting lid, combine all ingredients; shake well. Refrigerate until ready to use; shake before using.

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