Blackened Chicken Salad

Recipe Ingredients

3 cups	187g / 6.6oz	Chopped tomato
3/4 cup	109g / 3.8oz	Diced yellow bell pepper
1/4 cup	15g / 0.5oz	Finely chopped red onion
1 tablespoon	15ml	Sugar
3 tablespoons	45ml	Cider vinegar
1/4 teaspoon	1.3ml	Salt
1/8 teaspoon	0.6ml	Pepper
1/4 cup	59ml	Lemon juice
1/4 cup	59ml	Dijon mustard
3 tablespoons	45ml	Water
1 tablespoon	15ml	Honey
4		Boneless skinless chicken breast halves - (4-ounce)
3 tablespoons	45ml	Spicy seasoning
		Vegetable cooking spray
1 lb	454g / 16oz	Sugar snap peas - trimmed
8 cups	1896ml	Torn romaine lettuce
		Flat-leaf parsley sprigs - (optional)

Recipe Instructions

Combine the first 7 ingredients in a bowl, and toss well. Cover and chill.

Combine lemon juice, mustard, water, and honey in a large bowl; stir well with a wire whisk. Cover and chill.

Rub chicken with Spicy Seasoning. Coat a large heavy skillet with cooking spray, and place over medium-high heat until hot. Add chicken, and cook 7 minutes on each side or until chicken is done. Remove chicken from skillet, and let cool.

Cut chicken across grain into thin slices, and set aside.

Steam snap peas, covered, for 2 minutes. Rinse under cold water, and drain. Add snap peas and lettuce to the lemon juice mixture, and toss well. Divide the lettuce mixture evenly among 4 large salad bowls; top each serving with 1 cup of the tomato mixture and 1 sliced chicken breast half. Yield: 4 servings.

Source:
Cooking Light, May 1995, page 66

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.