Ingredients Jump to Instructions ↓

  1. 1/4 cup light mayonnaise (or try sour cream!)

  2. 1/4 cup Dijon mustard

  3. 1/4 cup honey

  4. 1 tablespoon mustard

  5. 1 tablespoon cider vinegar

  6. 1/4 teaspoon paprika

  7. 1 cup water

  8. 3 tablespoons lime juice

  9. 2 tablespoons soy sauce

  10. 1/2 tablespoon Worcestershire sauce

  11. 1/2 tablespoon salt

  12. 1 teaspoon sugar

  13. 1 teaspoon paprika

  14. 1 teaspoon onion powder

  15. 1 1/2 teaspoons black pepper

  16. 1/2 teaspoon garlic powder

  17. 1/4-1/2 teaspoon cayenne

  18. 2 boneless skinless chicken breast halves

  19. 2 tablespoons light butter

  20. 8 cups chopped iceberg lettuce (or blend of mixed lettuces)

  21. 1/2 cup shredded red cabbage

  22. 1/2 cup shredded carrot

  23. 1/2 cup black beans

  24. 1/2 cup shredded fat free mozzarella cheese

  25. 1/2 cup shredded fat-free cheddar cheese

  26. 1 large tomato , diced

  27. 1 hard boiled egg white, diced

Instructions Jump to Ingredients ↑

  1. Dressing:.

  2. Combine dressing ingredients in a small bowl.Mix well with spoon, and store in refrigerator until ready to use.

  3. Marinade:.

  4. Combine water, lime juice,soy sauce, and Worcestershire sauce in a medium bowl and stir. Add chicken breasts to the marinade and cover and keep in refrigerator several hours to overnight.

  5. When chicken is marinated, heat an iron skillet(or frying pan) over medium heat. Now is the time to fire up the grill.

  6. Combine Cajun spice ingredients in a small bowl. Sprinkle a teaspoon of the spice over one side of each of the chicken breasts. Make sure to cover the entire suface.

  7. Melt the butter in the hot pan, then sear the spiced side of the chicken breasts for 2 to 3 minutes. Put 1 teaspoons of the spice on the chicken breast that is not covered. Turn the chicken over and sear that side for another 2 to 3 minutes. The surface of the chicken will be coated with a charred, black layer of flavor.

  8. Finish the chicken off on the grill, grilling for 2 to 3 minutes on each side, or till cooked through.

  9. While chicken is grilling, make the salad. Split the lettuce into two large bowls. Toss in the red cabbage and carrots, and beans if using. Mix the cheeses together and top the salad along with the diced egg white. Sprinkle each salad with diced tomato.

  10. Slice the chicken breast in 1/2" long slices. Place the slices on top of the salad and serve with dressing on the side. Enjoy!

  11. Recipe created by Todd Wilbur


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