Grilled Chicken Breasts on Mesclun |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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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 |
Directions:
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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