Make dressing by combining fat free mayonnaise, Dijon mustard, honey, prepared mustard, white vinegar, and paprika in a small bowl. Mix well by hand and store in a covered container in the refrigerator until salad is ready.

Combine water, lime juice, soy sauce, and Worcestershire sauce in a medium bowl, and stir. Add chicken breasts to the marinade, cover the bowl, and refrigerate for several hours, preferably overnight.

Preheat a frying pan or skillet over medium/high heat and also preheat your barbecue grill to medium/high heat.

Combine Cajun spice blend ingredients (salt, sugar, paprika, onion powder, black pepper, garlic powder, cayenne pepper, white pepper) in a small bowl. Sprinkle a teaspoon of the spice blend over one side of each chicken breast, covering the entire surface.

Melt light butter in the hot pan, then sear chicken breasts for 2-3 minutes on the side with the spices. While the first side cooks, sprinkle another teaspoon of spice over each breast and flip to sear for another 2-3 minutes until coated with a charred layer.

Finish cooking the chicken on the barbecue grill, grilling each breast on both sides for 2-3 minutes or until done.

While chicken is cooking, prepare the salads by splitting the lettuce into two large bowls, and tossing in red cabbage and carrots. Mix mozzarella and cheddar cheeses together, then top the salad with the cheeses and diced hardboiled egg. Sprinkle diced tomato on each salad.

Slice the cooked chicken breast across into 1/2-inch-thick slices. Spread the sliced chicken over the top of each salad and serve immediately with dressing on the side.