Cumin Crusted Chicken Salad Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
1/4 cup: Chopped Tomato,
3 tbsp: Peeled, Chopped Cucumber
3 tbsp: Chopped Green Pepper,
1 tbsp: Chopped Purple Onion,
1 small: Jalapeno Pepper Chopped,
1 tbsp: Ground Cumin,
1 tsp: Pepper,
4: , (4 Oz. ) Chicken Breasts
Boned And Skinned,
1 tbsp: 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.
Source from luhu.jp
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.
Source from luhu.jp