CUMIN CRUSTED CHICKEN SALAD

Serving Size : 4   
Categories : Salads Poultry

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------

1/4 cup Chopped Tomato [62 g]
3 tablespoons Peeled -- Chopped Cucumber
3 tablespoons Chopped Green Pepper [28.2 g]
1 tablespoon Chopped Purple Onion [9.4 g]
1 small Jalapeno Pepper Chopped
1 tablespoon Ground Cumin
1 teaspoon Pepper
4 (4 Oz. ) Chicken Breasts Boned And Skinned [112 g]
1 tablespoon Red Wine Vinegar
Cherry Tomatoes (Optional)
Fresh Basil (Optional)

Combine Tomato, Cucumber, Green Pepper, Purple Onion and Jalapeno Pepper in
A Small Bowl and Set Aside. Combine Cumin and Pepper. Rub All Sides Of Chicken
Breasts With This. Place A Large Cast Iron Skillet Over Medium High Heat
Until Hot. Add Chicken and Cook 6 Min. On Each Side OR Until Tender. Remove

From Skillet, Reserving Drippings in Skillet. Set Chicken Aside.
Add Vinegar To Pan Drippings and Cook 2 Min, Stirring Constantly. Pour Over

Reserved Vegetable Mixture, Tossing Well. Thinly Slice Each Chicken Breast
Diagonally Across Grain and Arrangeon Individual Serving Plates. Serve With
Reserved Vegetable Mixture.Garnish Each Serving With Cherry Tomatoes and
Basil.

155 Cal. Per Chicken Breast Half and 3 T. Vegetable Mixture.