Cumin crusted chicken salad
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ¼ | cup | Chopped Tomato |
| 3 | tablespoons | Peeled, Chopped Cucumber |
| 3 | tablespoons | Chopped Green Pepper |
| 1 | tablespoon | Chopped Purple Onion |
| 1 | small | Jalapeno Pepper Chopped |
| 1 | tablespoon | Ground Cumin |
| 1 | teaspoon | Pepper |
| 4 | (4 Oz. ) Chicken Breasts | |
| Boned And Skinned | ||
| 1 | tablespoon | Red Wine Vinegar |
| Cherry Tomatoes (Optional) | ||
| Fresh Basil (Optional) | ||
Directions
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.