Meals Matter

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Contributed By: vajames
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Ingredients

Dressing

1/4 cup Fat free mayonnaise

1/4 cup Grey Poupon Mustard

1/4 cup Honey

1 tablespoon Prepared mustard

1 tablespoon White vinegar

1/8 teaspoon Paprika

Chicken Marinade

1 cup Water

3 tablespoons Lime juice

2 tablespoons Soy sauce

1/2 tablespoon Worcestershire

Cajun Spice Blend

1/2 tablespoon Salt

1 teaspoon Sugar

1 teaspoon Paprika

1 teaspoon Onion powder

1 teaspoon Black pepper

1/2 teaspoon Garlic powder

1/2 teaspoon Cayenne pepper

1/2 teaspoon White pepper

2 Boneless skinless chicken breast

2 tablespoons Light butter

Salad

8 cups Lettuce chopped

1/2 cup Shredded red cabbage

1/2 cup Shredded carrot

1/2 cup Fat free shredded mozzarella cheese

1/2 cup Fat free shredded cheddar cheese

1 Large tomato diced

1 Hardboiled egg white diced

Preparation

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.

Combine water, lime juice, soy sauce, and Worcestershire in a medium bowl and stir. Add the chicken to the marinade and marinade for several hours or overnight.

When chicken is marinated, preheat a frying pan or skillet over medium high heat. Also preheat the grill. Combine the spices for the spice blend in a small bowl. Sprinkle a teaspoon of the spice blend over one side or each of the chicken breast. Cover the entire surface of the chicken with spice.

Melt the butter in the hot pan and sear the chicken breast for 2-3 minutes on the side with the spices. While first side cooks, sprinkle another teaspoon 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 2-4 minutes. The surface of the chicken will be coasted with a charred black layer of flavor. This is what you are shooting for. Finish the chicken off on the grill. Grill each breast on both sides until done.

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 hardboiled egg. Sprinkle the dices tomato on each salad.

Slice the chicken into ½ inch slices. Spread the chicken over the salad and serve.

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