Ingredients
3 cups chopped tomato
1 cup diced yellow pepper
1/4 cup chopped purple onion
1 tablespoon sugar
3 tablespoons cider vinegar
1/4 teaspoon salt
1/4 teaspoon pepper
1/4 cup lemon juice
1/4 cup Dijon mustard
3 tablespoons water
1 tablespoon honey
4 boneless breast of chicken halves
3 tablespoons of spicy cajun seasoning
1 pound sugar snap peas
8 cups of torn romaine lettuce
spicy cajun seasoning:
21/2 tablespoons paprike
2 tablespoons garlic powder
1 tablespoon salt
1 tablespoon onion powder
1 tablespoon dried thyme
1 tablespoon ground red pepper
1 tablespon ground black pepper
Preparation
Toss together first 7 ingredients in a bowl; cover and chill. whisk together lemon juice and next 3 ingredients in a large bowl; cover and chill. Rub chicken evenly with seasoning.Cook chicken in a large heavy skillet coated with vegetable spray over medium high heat 7 minutes on each side or until done. Slice chicken thinly across the grain. Cover and steam snap peas 2 minutes or until crisp-tender. Rinse peas under cold water; drain. Add peas and lettuce to lemon juice mixture, tossing well. Divide lettuce mixture evely among 4 plates. Top each serving with 1 cup tomato mixture and 1 sliced chicken breast half.
