BLACKENED CHICKEN SALAD WITH MUSTARD DRESSING

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2 1/2 lbs boneless skinless chicken breasts
1/8 cup sunflower oil
1/3 cup Cajun blackening seasoning (recipe included)
1 large carrot, grated
half a red onion, minced
3-to-4 scallions, sliced thinly and diagonally

for Cajun blackening seasoning:
1/4 cup plus 1 tablespoon paprika
1/8 cup dried thyme
1/8 cup dried oregano
1 tablespoon cumin powder
1 tablespoon onion powder
1/8 cup garlic powder
1/8 cup dried sweet basil
1 tablespoon freshly ground black pepper
1 tablespoon freshly ground white pepper
1 tablespoon cayenne pepper
1/8 cup salt

for mustard dressing:
3/4-to-1 cup mayonnaise
2-to-4 tablespoons Dijon mustard
2-to-4 tablespoons apple cider vinegar

If making blackening seasoning at home, combine all ingredients in a bowl and blend with a spoon or pulse in a food processor.  Store covered, in a dark place, for up to 6 months.  Makes about 1 1/4 cups.

Cook the chicken.  Toss chicken with seasoning and oil.  Heat a cast-iron skillet until very hot and sear the chicken breasts without moving them for 5 minutes on each side.  Transfer pan to a 375F preheated oven and bake for about 10 minutes until cooked through and well browned.  Chill chicken completely and slice into bite-size pieces.

Prepare the salad.  Gently toss chicken, carrot, onion and scallions with enough mustard dressing until thoroughly mixed.

adapted from The Whole Foods Market Cookbook: A Guide to Natural Foods with 350 Recipes, by Steve Petusevsky and the Whole Foods Market Team Members, Potter/TenSpeed/Harmony, July 2010