Last month, I posted a recipe for a delicious honey mustard dressing and I mentioned that I'd post an entree salad on which we use that dressing. It's a blackened chicken salad, and my husband absolutely loves this recipe! It's especially great in the summer, because it requires very little cooking. In fact, the chicken can be made ahead of time (when it's cooler; either the night before or the morning of) and refrigerated until ready to be used.
Blackened Chicken Salad with Honey Mustard Dressing
1 cup water
3 Tbsp lime juice
2 Tbsp soy sauce
1/2 Tbsp Worcestershire sauce
2 boneless, skinless chicken breast halves
1/2 Tbsp salt
1 tsp sugar
1 tsp paprika
1 tsp onion powder
1 1/2 tsp pepper
1/2 tsp garlic powder
1/4 tsp cayenne
2 Tbsp butter
Romaine lettuce, chopped (iceberg works too)
Cheese (cheddar, mozzarella, or a combo of both)
Honey Mustard Dressing
In a bowl or container with a lid, combine water, lime juice, soy sauce, and Worcestershire sauce. Place chicken in mixture; marinate in refrigerator for 4 hours to overnight.
|I used one HUGE chicken breast. As you can see, one side is much thicker than the other, so to get even cooking (and to expedite it a bit), I cut it into smaller chunks.|
|I could have pounded it, but chose this method instead.|
In a small bowl, combine salt, sugar, paprika, onion powder, pepper, garlic powder, and cayenne. Remove chicken from marinade and coat with dry mixture.
Heat a skillet over medium heat. Melt butter in skillet and saute chicken until cooked through, turning once. While chicken is sauteeing, make salad by tossing lettuce, carrots, and cheese. Toss with dressing or leave dry, allowing each individual to add dressing to their salad.
When chicken is done, remove from heat and allow to rest for about 5 minutes. Slice chicken into thin strips and serve on mixed salad.