3 cups chopped tomato
3/4 cup diced yellow bell pepper
1/4 cup finely chopped red onion
1 tablespoon sugar
3 tablespoons cider vinegar
1/4 teaspoon salt
1/8 teaspoon pepper
1/4 cup Dijon mustard
3 tablespoons water
1 tablespoon honey
4-4 ounce skinned, boned chicken breast halves
3 tablespoons Spicy Seasoning
Canola oil for cooking chicken
1 pound sugar snap peas, trimmed
8 cups torn romaine lettuce
Combine the first 7 ingredients and toss well.
Cover and chill. Whisk together lemon juice, mustard, water and honey. Cover and chill.
Rub chicken with Spicy Seasoning. See below.
Lightly oil heavy skillet and place over medium-high heat until hot. Add chicken and cook each side until done. Remove chicken from skillet, and let cool.
Cut chicken across grain into thin slices. Steam snap peas, covered, for 2 minutes. Rinse under cold water, and drain. Add snap peas and lettuce to the lemon juice mixture, and toss well.
Divide the lettuce mixture evenly among 4 plates; top each serving with 1 cup of the tomato mixture and 1 sliced chicken breast half.
Combine the following ingredients:
2 1/2 tablespoons paprika
2 tablespoons garlic powder
1 tablespoon salt
1 tablespoon onion powder
1 tablespoon dried thyme
1 tablespoon ground red pepper
1 tablespoon black pepper