Cajun Chicken Salad

• 1/4 c. Dijon mustard
• 3 Tbsp. olive oil
• 2 Tbsp. St. Julian Village white wine
• 2 Tbsp. honey
• 1 small head Boston lettuce, torn into bite size pieces
• 2 plum tomatoes, sliced thin
• 1 small onion, sliced thin
• 2 tsp. cayenne pepper
• 1 1/2 tsp. paprika
• 1 tsp. pepper
• 1 tsp. chili powder
• 1/2 tsp. garlic powder
• 1/2 tsp. salt
• 2 large chicken breasts, halved

1. Whisk mustard, 2 tablespoons oil, white wine and honey together for dressing.
2. Season with salt and pepper.
3. Toss lettuce, tomatoes and onion together in medium bowl.
4. Divide salad between two plates.
5. Combine cayenne, paprika, pepper, chili powder, garlic powder and salt in small bowl.
6. Coat chicken with spice mixture. Heat remaining 1 tablespoon oil in skillet.
7. Add chicken and fry until just cooked and crusty on outside, about 4 minutes per side. Cut into thin strips and place on salad.
8. Spoon dressing over and serve.
9. Serves 2.

dijon mustard, olive oil, julian, honey, boston lettuce, tomatoes, onion, cayenne pepper, paprika, pepper, chili powder, garlic powder, salt, chicken breasts

Taken from www.cookbooks.com/Recipe-Details.aspx?id=249804 (may not work)