- 1
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
Preparation
Step 1
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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