directions
-
1
Trim chicken and pound to an even thickness
-
2
Combine cumin, paprika, salt and pepper on a plate
-
3
Brush chicken with oil and coat with spices
-
4
Rotate chicken in the Flat Standard Basket for 20 minutes or until cooked through. Place salad greens in a large bowl
-
5
To make dressing, combine vinegar, marmalade, soy sauce and sesame oil; whisk until blended
-
6
Pour over greens; toss well to coat
-
7
Divide evenly among four plates
-
8
Cut each chicken across in thin slices and arrange on top of lettuce
-
9
Serve with lemon wedges.
CUMIN CHICKEN SALAD WITH ORANGE SESAME PRESSING
ingredients
- 4 (4 ounce) skinless boneless chicken breast halves
- 1 tablespoon ground cumin
- 1 teaspoon paprika
- 1/8 teaspoon salt
- 1/8 teaspoon freshly ground pepper
- 2 teaspoons vegetable oil
- 6 cups mixed salad greens
- 3 tablespoons white wine vinegar
- 3 tablespoons orange marmalade
- 2 tablespoons low-sodium soy sauce
- 1 teaspoon Oriental sesame oil
- 4 lemon wedges