Title: Cumin Crusted Chicken Salad
Categories: Salad Poultry
Yield: 4 Servings
| 1/4 | c | Chopped Tomato |
| 3 | tb | Peeled, Chopped Cucumber |
| 3 | tb | Chopped Green Pepper |
| 1 | tb | Chopped Purple Onion |
| 1 | sm | Jalapeno Pepper Chopped |
| 1 | tb | Ground Cumin |
| 1 | ts | Pepper |
| 4 | | (4 Oz. ) Chicken Breasts |
| | | Boned And Skinned |
| 1 | tb | Red Wine Vinegar |
| | | Cherry Tomatoes (Optional) |
| | | Fresh Basil (Optional) |
Combine Tomato, Cucumber, Green Pepper, Purple Onion & Jalapeno Pepper in A
Small Bowl & Set Aside. Combine Cumin & Pepper. Rub All Sides Of Chicken
Breasts With This.Place A Large Cast Iron Skillet Over Medium High Heat
Until Hot. Add Chicken & Cook 6 Min. On Each Side OR Until Tender. Remove
From Skillet, Reserving Drippings in Skillet. Set Chicken Aside.
Add Vinegar To Pan Drippings & Cook 2 Min, Stirring Constantly. Pour Over
Reserved Vegetable Mixture, Tossing Well. Thinly Slice Each Chicken Breast
Diagonally Across Grain & Arrangeon Individual Serving Plates. Serve With
Reserved Vegetable Mixture.Garnish Each Serving With Cherry Tomatoes &
Basil.
155 Cal. Per Chicken Breast Half & 3 T. Vegetable Mixture.