Grilled Chicken Breasts on Mesclun

Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 226
  • Calories from fat: 29%
  • Fat: 7.3g
  • Saturated fat: 1.5g
  • Monounsaturated fat: 2.4g
  • Polyunsaturated fat: 2.4g
  • Protein: 28.3g
  • Carbohydrate: 12.5g
  • Fiber: 1.4g
  • Cholesterol: 72mg
  • Iron: 2.8mg
  • Sodium: 347mg
  • Calcium: 64mg

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

Preparation

  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.
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