Chicken & Marinade:
3 chicken breasts or 5-6 thighs, boneless and skinless
3 tbsp lime juice
3 tbsp lime juice
2 tbsp soy sauce
1/2 tsp Worcestershire sauce
Spice Mix:
1/2 tbsp kosher salt
1 tsp sugar
1 tsp paprika (regular or smoked)
1 tsp onion powder
1/2 tsp garlic powder
1/2 tsp cayenne pepper
1 tsp black pepper
1/2 tsp white pepper
Salad:
Lettuce, chopped
1/2 cup shredded red cabbage
1/2 cup shredded carrots
1 large diced tomatoes
1/2 cup shredded mozzarella
1/2 cup shredded cheddar cheese
Dressing:
1/4 cup mayonnaise
2 tbsp Dijon mustard (or for a more toned down flavor use regular mustard)
2 tbsp honey
1 tbsp vinegar
1/8 tsp paprika (regular or smoked)
Mix together the marinade ingredients. Place the chicken in a large resealable bag or plastic container and pour the marinade over the top. Marinate the chicken at least 4 hours or overnight.
In a small bowl or plastic container, mix together the spice mix. When the chicken has marinated, sprinkle the seasoning liberally on both sides of the chicken.
In a frying pan over high heat melt a couple tablespoons of butter and sear the chicken for 2-3 minutes on each side. At this point you can either transfer to a bbq heated to medium-high or place the chicken on a pan under the broiler. It takes at least 10 minutes or so to no longer be pink in the middle, but just check it to make sure.
While the chicken is finished cooking, chop all the salad ingredients. Place the dressing components in a resealable jar and shake to combine. When the chicken has finished cooking, let rest for about 5 minutes and then cut chicken crosswise into strips. Toss the dressing with the salad, dish onto plates and serve chicken over top.
