Ingredients
- Dressing
- 1/4 cup fat free mayonnaise
- 1/4 cup Grey Poupon Dijon 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
- 2 boneless and skinless chicken breast halves
- 2 tbsp light butter
- 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
Preparation
Step 1
Salad
8 cups chopped iceberg lettuce
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
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 breasts to the marinade, cover bowl and keep in refrigerator for several hours. Overnight is even better.
When chicken is marinated, preheat a frying pan or skillet (an iron skillet works best) over medium/high heat. Also, preheat your barbecue grill to medium/high heat.
Combine the spices for the Cajun spice blend in a small bowl. Sprinkle a teaspoon of the spice blend over one side of each of the chicken breasts. Cover the entire surface of the chicken with spice.
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 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 - 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.
Finish the chicken off on your barbecue grill. Grill each breast on both sides for 2-3 minutes, or until they are 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, and then top the salad with the cheeses and hardboiled egg. Sprinkle the diced tomato on each salad.
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. Serves 2 as an entree.
Macaroni Salad
7 ounces box elbow macaroni, cooked
2 ribs celery; minced fine
1 tablespoon dry minced onion
1/3 cup diced sweet pickles
1 1/2 cups Miracle Whip
1/2 cup mayonnaise
1/4 teaspoon black pepper
1/4 teaspoon dry mustard
1 teaspoon sugar
salt to taste
Combine everything just as listed. Refrigerate salad tightly covered several hours before serving.
Grilled Chicken Pitas
3 boneless, skinless chicken breasts (about 1 1/2 pounds)
3 tablespoons plus 2 teaspoons fresh lemon juice, divided
3 tablespoons soy sauce
1 clove garlic, minced
2 teaspoons dried oregano, divided
2 small tomatoes, finely chopped
1 cup crumbled feta cheese (1/4 pound)
1/4 cup olive oil
Rinse the chicken breast and pat dry. Combine 3 tablespoons lemon juice, soy sauce, garlic and 1 teaspoon of the oregano in a glass dish. Add the chicken, turn to coat, and cover with plastic wrap. Allow the chicken breast to marinate for 30 minutes at room temperature or overnight in the refrigerator.
Combine the tomatoes and feta cheese in a small glass dish. Add the remaining 2 teaspoons lemon juice, the olive oil, and the remaining 1 teaspoon oregano, and stir to combine. Allow to sit at room temperature for 30 minutes.
Yogurt sauce:
8 ounces (1 cup) unflavored yogurt
1 clove garlic, minced
1/4 cup finely chopped walnuts
1 tablespoon olive oil
In a small bowl, whisk together the yogurt, garlic, walnuts, and olive oil. Cover and refrigerate until ready to use.
Preheat a grill to medium heat.
Spray a grill basket with olive oil. Grill the chicken breasts over medium heat for 8 to 10 minutes, until no longer pink in the thickest portion of each breast. Spread the onion rings over the surface of the basket and grill while the chicken is cooking. Turn the basket frequently. The onion rings will blacken as they cook; this will also take 8 to 10 minutes. When the chicken and onion rings are cooked, place the pita breads on the grill for about 2 minutes per side, until grill marks show. Slice the chicken into very thin pieces.
Serve with the following and top with the yogurt sauce:
1 large Vidalia or purple onion, cut into thin rings
6 pita breads
½ head romaine lettuce, finely chopped
1 (10.6-ounce) jar kalamata olives, drained, halved, and pitted, or other black olives
12 slices bacon, fried crisp
Alfalfa sprouts
Salt and freshly ground black pepper to taste