Cajun Chicken Salad
|Dijon mustard||1⁄4 Cup (4 tbs)|
|Salt and pepper||1|
|Olive oil||3 Tablespoon|
|Dry white wine||2 Tablespoon|
|Head of lettuce||1 Small, torn into pieces|
|Plum tomatoes||3 Medium, thinly sliced|
|Onion||1 Small, thinly sliced|
|Cayenne pepper||2 Teaspoon|
|Paprika||1 1⁄2 Teaspoon|
|Chili powder||1⁄2 Teaspoon|
|Garlic powder||1⁄2 Teaspoon|
|Boneless chicken breast||2 Large, halves|
Whisk mustard, 2 tablespoons oil, white wine and honey together for dressing.
Season to taste with salt and pepper. (Can be prepared 2 hours ahead. Let stand at room temperature.)
Toss lettuce, tomatoes and onion together in medium bowl.
Divide salad between two plates.
Combine cayenne pepper, paprika, pepper, chili powder, garlic powder and salt in small bowl.
Thoroughly coat chicken with spice mixture.
Heat remaining 1 tablespoon oil in heavy medium skillet over medium high heat.
Add chicken and fry until just cooked through and crusty on outside, about 4 minutes per side.
Transfer chicken to plate.
Cut crosswise into thin strips.
Arrange chicken atop salads.
Spoon dressing over and serve.