3 c. chopped tomato
3/4 c. diced yellow bell pepper
1/4 c. finely chopped red onion
1 tbsp. sugar
3 tbsp. cider vinegar
1/4 tsp. salt
1/8 tsp. pepper
1/4 c. Dijon mustard
3 tbsp. spicy seasoning
1 lb. sugar snap peas, trimmed
8 c. romaine lettuce
flat-leaf parsley sprigs (optional)
3 tbsp. water
1 tbsp. honey
4 (4 oz.) skinned, bone chicken breast halves
vegetable cooking spray

Combine the first 7 ingredients in a bowl and toss well. Cover and chill. Combine lemon juice, mustard, water and honey in a large bowl; stir well with a wire whisk. Cover and chill. Rub chicken with spicy seasoning. Coat a large heavy skillet with cooking spray and place over medium-high heat until hot. Add chicken. Cook 7 minutes on each side or until chicken is done. Remove from skillet and allow chicken to cool. Cut the chicken across the grain into thin slices and set aside. Steam peas covered for 2 minutes. Rinse under cold water; drain. Add peas and lettuce to lemon juice mixture; toss. Divide lettuce mixture among 4 salad bowls. Top each serving with 1 cup tomato mixture and 1 sliced chicken breast half. Garnish with parsley, if desired.

Yield: 4 servings.

Spicy Sauce:

2 1/2 tbsp. paprika
2 tbsp. garlic powder
1 tbsp. salt
1 tbsp. onion powder
1 tbsp. dried thyme
1 tbsp. ground red pepper
1 tbsp. black pepper

Combine all ingredients in an airtight container.