Blackened Chicken Salad with Honey Mustard Dressing

Ingredients

• 2 boneless, skinless chicken breast halves
• 2 tbsp light butter
  for Dressing:
• ¼ cup fat free mayonnaise
• ¼ cup Dijon mustard
• ¼ cup honey
• 1 tbsp prepared mustard
• 1 tbsp white vinegar
• pinch paprika
  for Chicken Marinade:
• 1 cup water
• 3 tbsp lime juice
• 2 tbsp soy sauce
• ½ tbsp Worcestershire sauce
  for Cajun Spice Blend :
• ½ tbsp salt
• 1 tspn sugar
• 1 tspn paprika
• 1 tspn onion powder
• 1 tspn black pepper
• ½ tspn garlic powder
• ½ tspn cayenne pepper
• ½ tspn white pepper
  for Salad :
• 8 cups chopped iceberg lettuce
• ½ cup shredded red cabbage
• ½ cup shredded carrot
• ½ cup fat free shredded mozzarella cheese
• ½ cup fat free shredded cheddar cheese
• 1 large tomato, diced
• 1 hard-boiled egg white, diced

Preparation & Cooking Instructions

1. Make dressing by combining ingredients in a small bowl. Mix well by hand. Store in a covered container in the refrigerator until salad is ready.
2. Combine water, lime juice, soy sauce, and Worcestershire sauce in a medium bowl, and stir. Add the chicken breasts to the marinade, cover bowl and keep in refrigerator for several hours. Overnight is even better.
3. When chicken is marinated, preheat a frying pan or skillet (an iron skillet, if you've got it) over medium/high heatbsp Also, preheat your barbecue grill to medium/high heatbsp
4. Combine the spices for the Cajun spice blend in a small bowl. Sprinkle a tspn of the spice blend over one side of each of the chicken breasts. Cover the entire surface of the chicken with spice.
5. Melt the butter in the hot pan, then sear the chicken breasts for 2-3 minutes on the side with the spices. While first side cooks, sprinkle another tspn of spice over the top of each chicken breast, coating that side as you did the other. Flip the chicken over, and sear for another 2-3 minutes. The surface of the chicken will be coated with a charred, black layer of flavor. This is exactly what you are shooting for.
6. Finish the chicken off on your barbecue grill. Grill each breast on both sides for 2-3 minutes, or until they are done.
7. While chicken is cooking prepare the salads by splitting the lettuce into two large bowls. Toss in the red cabbage and carrots. Mix the cheeses together, then top the salad with the cheeses and hard-boiled egg. Sprinkle the diced tomato on each salad.
8. Slice the chicken breast, across each breast in ½"-thick slices. Spread the chicken over the top of the salad and serve immediately with dressing on the side.