BLACKENED CHICKEN SALAD

[April B.]

BLACKENED CHICKEN SALAD
Serves: 4

1/2 teaspoon - salt
1/4 teaspoon - paprika
1/4 teaspoon - cayenne pepper
1/4 teaspoon - black pepper
1/8 teaspoon - garlic powder
1/8 teaspoon - onion powder
1/8 teaspoon - ground cumin
2 tablespoons margarine, divided
4 (4-ounce) - skinned, boned chicken breast halves
1 cup - onion, vertically sliced
1 1/2 cups - tomatoes, chopped
Lettuce leaves, optional

Combine seasonings in a bowl; rub over chicken. Place a skillet
over high
heat until hot; add 1 tablespoon margarine, and quickly tilt in
all
directions so margarine covers bottom. Add chicken; cook 2
minutes on each
side or until blackened. Remove chicken, melt remaining
margarine in
skillet over medium-high heat; add onion and sauté 1 minute.
Reduce heat to
medium and cook 5 minutes or until tender, stirring occasionally.
Thinly
slice chicken; toss with onion and chill. Just before serving,
drain the
chopped tomatoes, and add to chicken mixture. Serve over lettuce
or as a
filling for pita bread or croissants.