Cumin crusted chicken salad

Yield: 4 servings

Measure 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 \N (4 Oz. ) Chicken Breasts
\N \N Boned And Skinned
1 tablespoon Red Wine Vinegar
\N \N Cherry Tomatoes (Optional)
\N \N 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.

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