Right, first let's get that chicken marinating. Mix the water, lime juice, soy sauce, and Worcestershire in a bowl, then add your chicken breasts. Cover and let them sit in the fridge overnight, or at least a few hours.
Whisk together all the dressing ingredients in a small bowl until smooth. Pop it in the fridge until you're ready to serve.
Combine all your blackening spices in a small bowl. This blend's got proper heat, so adjust the cayenne if you're not keen on spice.
Remove the chicken from the marinade and pat dry. Sprinkle about a teaspoon of the spice blend over one side of each breast, pressing it in to coat the entire surface.
Heat the butter in a heavy pan over medium-high heat. Sear the chicken spice-side down for 2-3 minutes until properly blackened. (Don't move the chicken about - let it get that gorgeous char)
While the first side cooks, sprinkle another teaspoon of spice blend on the top of each breast. Flip and sear for another 2-3 minutes.
The surface should look properly charred and black. Now finish the chicken under the grill or in a hot oven for 2-3 minutes each side until cooked through.
While the chicken's finishing, build your salads. Divide the lettuce between two large bowls, then add the cabbage and shredded carrot.
Mix the two cheeses together and scatter over the salads. Add the diced tomato and half that hard-boiled egg white to each bowl.
Slice the chicken into half-inch strips and arrange over the top of each salad. Serve with the honey mustard dressing on the side.
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