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Grilled Chicken Breasts on Mesclun

Yield 4 servings

Ingredients

  • 4 (4-ounce) skinned, boned chicken breast halves
  • 1 tablespoon ground cumin
  • 1 teaspoon paprika
  • 1/8 teaspoon salt
  • 1/8 teaspoon ground red pepper
  • 1/8 teaspoon black pepper
  • 2 teaspoons vegetable oil
  • Cooking spray
  • 6 cups mesclun (gourmet salad greens)
  • 3 tablespoons white wine vinegar
  • 2 tablespoons orange marmalade
  • 2 tablespoons low-sodium soy sauce
  • 1 teaspoon dark sesame oil
  • 4 lemon wedges

Nutrition Information

  • calories 226
  • caloriesfromfat 29 %
  • fat 7.3 g
  • satfat 1.5 g
  • monofat 2.4 g
  • polyfat 2.4 g
  • protein 28.3 g
  • carbohydrate 12.5 g
  • fiber 1.4 g
  • cholesterol 72 mg
  • iron 2.8 mg
  • sodium 347 mg
  • calcium 64 mg

How to Make It

  1. Place each chicken breast half between 2 sheets of heavy-duty plastic wrap, and flatten to 1/4-inch thickness using a meat mallet or rolling pin. Combine cumin, paprika, salt, and peppers in a large zip-top plastic bag. Brush vegetable oil over chicken; add chicken to bag. Seal bag; shake to coat.

  2. Prepare grill or broiler. Place chicken on grill rack or broiler pan coated with cooking spray; cook 3 minutes on each side or until chicken is done.

  3. Place greens in a large bowl. Combine vinegar, marmalade, soy sauce, and sesame oil; stir with a whisk until blended. Pour over greens; toss well to coat. Place 1 1/2 cups salad mixture on each of 4 plates. Cut each chicken breast across grain into thin slices; arrange on top of each salad. Serve with lemon wedges.