Grilled Chicken Breasts on Mesclun

Grilled Chicken Breasts on Mesclun
Grilled Chicken Breasts on Mesclun

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

1

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

1

servings

Ingredients

  • 4

    (4-ounce) skinned, boned chicken breast halves

  • 1

    tablespoon ground cumin

  • 1

    teaspoon paprika

  • 1/8

    teaspoon salt

  • 1/8

    teaspoon ground red pepper

  • 1/8

    teaspoon black pepper

  • 2

    teaspoons vegetable oil

  • Cooking spray

  • 6

    cups mesclun (gourmet salad greens)

  • 3

    tablespoons white wine vinegar

  • 2

    tablespoons orange marmalade

  • 2

    tablespoons low-sodium soy sauce

  • 1

    teaspoon dark sesame oil

  • 4

    lemon wedges

Directions

Place each chicken breast half between 2 sheets of heavy-duty plastic wrap, and flatten to 1/4-inch thickness using a meat mallet or rolling pin. Combine cumin, paprika, salt, and peppers in a large zip-top plastic bag. Brush vegetable oil over chicken; add chicken to bag. Seal bag; shake to coat. Prepare grill or broiler. Place chicken on grill rack or broiler pan coated with cooking spray; cook 3 minutes on each side or until chicken is done. Place greens in a large bowl. Combine vinegar, marmalade, soy sauce, and sesame oil; stir with a whisk until blended. Pour over greens; toss well to coat. Place 1 1/2 cups salad mixture on each of 4 plates. Cut each chicken breast across grain into thin slices; arrange on top of each salad. Serve with lemon wedges.

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