In a large skillet over medium-high heat, heat the oil until shimmering. Add the chicken and season generously with the spice mix. Cook, turning, for about 10 to 15 minutes until cooked through and crisp on the outside.
Place two large handfuls of lettuce on each of two salad plates. Divide the tomato, broccoli, and green onion between the two salads.
Place three pieces of chicken on each salad. Top with pumpkin seeds and blue cheese crumbles. Serve the vinaigrette on the side.
Notes
Promptly store leftovers in an airtight container in the refrigerator, for up to 3 days.Nutritional values are approximate and based on 1 salad.