8 ounce chicken breast, boneless, skinless & pounded out until even thickness throughout
2 tablespoons blackening spice
2 tablespoons garlic, crushed
1 ½ tablespoons fresh cilantro, chopped
1 tablespoon canola oil
1 red onion, cut in ½” rings
Tabasco sauce to taste
2 tablespoons green peppers, chopped
2 tablespoons green onion tops, thinly sliced
2 cups green cabbage, either julienned or diced
Brush outside of chicken breast with oil. By hand, apply garlic and 1 tablespoon of the cilantro to both sides. Sprinkle with blackening spice on both sides.
On barbecue over medium high heat, cook chicken breast for 3 minutes per side. Remove and set aside for 10 minutes. Julienne.
Place red onion slices on the same barbecue, and sprinkle with Tabasco. Grill for 3 minutes per side. Combine onions with chicken, green peppers and green onions. Set aside.
Dressing:
Combine dressing ingredients together. Fold honey dressing into cabbage. Fold in chicken mixture. Chill for one hour and serve, sprinkling remaining ½ tablespoon of fresh chopped cilantro over the top.
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