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Make dressing by combining ingredients in a small bowl.
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Mix well by hand.
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Store in a covered container in the refrigerator till salad is ready.
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Combine water, lime juice, soy sauce, and Worcestershire in a medium bowl, and stir.
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Add in the chicken breasts to the marinade, cover bowl and keep in refrigerator for several hrs.
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Overnight is even better.
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When chicken is marinated, preheat a frying pan or possibly skillet (an iron skillet, if you've got it) over medium-high heat.
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Also, preheat your barbecue grill to medium-high heat.
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Combine the spices for the Cajun Spice Blend in a small bowl.
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Sprinkle a tsp.
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of the spice blend over one side of each of the chicken breasts.
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Cover the entire surface of the chicken with spice.
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Heat the butter in the warm pan, then sear the chicken breasts for 2 to 3 min on the side with the spices.
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While first side cooks, sprinkle another tsp.
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of spice over the top of each chicken breast, coating which side as you did the other.
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Flip the chicken over, and sear for another 2 to 3 min.
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The surface of the chicken will be coated with a charred, black layer of flavor.
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This is exactly what you are shooting for.
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Finish the chicken off on your barbecue grill.
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Grill each breast on both sides for 2 to 3 min, or possibly till they are done.
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While chicken is cooking prepare the salads by splitting the lettuce into two large bowls.
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Toss in the red cabbage and carrots.
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Mix the cheeses together, then top the salad with the cheeses and hard-boiled egg.
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Sprinkle the diced tomato on each salad.
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Slice the chicken breast, across each breast in 1/2-inch-thick slices.
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Spread the chicken over the top of the salad and serve immediately with dressing on the side.
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This recipe yields 2 entree servings.
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