Applebee's Blackened Chicken Salad

Applebee's Blackened Chicken Salad

***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

***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 chicken breast halves -- boned, skinned
2 tablespoons light butter

***salad***
8 cups iceberg lettuce; chopped
1/2 cup red cabbage; shredded
1/2 cup carrot; shredded
1/2 cup fat free mozzarella; shredded
1/2 cup fat free cheddar; shredded
1 large tomato; diced
1 egg; hard boil -- diced

DRESSING: Combining ingredients in a small bowl. Mix well by hand. Store in a covered container in the refrigerator until salad is ready.

MARINADE: 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, if you've got it) 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 1 tsp 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 2 large bowls. Toss in the red cabbage and carrots. Mix the cheeses together, then top the salad with the cheeses and hard-boiled egg. Sprinkle the diced tomato on each salad. Slice the chicken breast, across each breast in 1/2" slices. Spread the chicken over the top of the salad and serve immediately with dressing on the side.

Source: Top Secret Recipes by Todd Wilbur.

Per Serving (excluding unknown items): 949 Calories; 40g Fat (36.6%
calories from fat); 67g Protein; 90g Carbohydrate; 3g Dietary Fiber; 226mg Cholesterol; 5780mg Sodium. Exchanges: 1/2 Grain(Starch) ; 9 Lean Meat; 1/2 Vegetable; 1/2 Fruit; 2 1/2 Fat; 5 Other Carbohydrates.