1 teaspoon Hungarian sweet paprika
1 teaspoon freshly ground black pepper
1/2 teaspoon kosher salt
1/2 teaspoon garlic powder
1/2 teaspoon dried oregano
1/2 teaspoon dried thyme
1/2 teaspoon ground red pepper
4 (6-ounce) skinless, boneless chicken breast halves
2 tablespoons extra-virgin olive oil
1 tablespoon white wine vinegar
1 tablespoon minced shallots
1/2 teaspoon Dijon mustard
1/4 teaspoon freshly ground black pepper
1/8 teaspoon kosher salt
1 ounce blue cheese, crumbled (about 1/4 cup)
2 heads romaine lettuce, halved lengthwise
1 cup grape tomatoes, halved
Combine first 7 ingredients in a small bowl. Sprinkle chicken evenly with paprika mixture. Heat a grill pan over medium-high heat. Coat pan with cooking spray. Add chicken to pan; cook 5 minutes on each side or until done. Let stand 5 minutes; cut across the grain into thin slices.
Combine oil and next 5 ingredients (through 1/8 teaspoon salt) in a small bowl, stirring with a whisk. Stir in cheese.
Place 1 lettuce half and 1/4 cup tomatoes on each of 4 plates. Top each serving with 1 sliced chicken breast half, and drizzle each with about 1 1/2 tablespoons vinaigrette.
Amount per serving: Calories 349, Fat 14.4g, Saturated fat 3.4g, Monounsaturated fat 6.8g, Polyunsaturated fat 2g, Protein 42.1g, Carbohydrate 13.9g, Fiber 7.7g, Cholesterol 114mg, Iron 4.2mg, Sodium 639mg, Calcium 165mg