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.
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.