I like to add a little crumbled goat cheese to this low fat salad to balance out the spiciness of the blackened chicken. If you don't have Spicy Seasoning, just mix up something on your own. Any combination of chili powder, red pepper, cumin, paprika and dried herbs will do.
3 cups chopped tomato
3/4 cup diced yellow bell pepper
1/4 cup finely chopped red onion
1 tablespoon sugar
3 tablespoons cider vinegar
1/4 teaspoon salt
1/8 teaspoon pepper
1/4 cup lemon juice
1/4 cup Dijon mustard
3 tablespoons water
1 tablespoon honey
4 boneless skinless chicken brea - (4-ounce)
3 tablespoons Spicy Seasoning
Vegetable cooking spray
1 pound sugar snap peas - trimmed
8 cups torn romaine lettuce
Flat-leaf parsley sprigs - (optional)
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.
Calories: 177 Calories From Fat: 13%
Protein: 22g Carbohydrate: 17g
Cholesterol: 51mg Sodium: 395mg