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Recipe Summary

Yield:
4 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

  • 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.

Nutrition Facts

226 calories; calories from fat 29%; fat 7.3g; saturated fat 1.5g; mono fat 2.4g; poly fat 2.4g; protein 28.3g; carbohydrates 12.5g; fiber 1.4g; cholesterol 72mg; iron 2.8mg; sodium 347mg; calcium 64mg.