Low-Fat Grilled, Spiced Chicken Salad |
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Prep Time: 15 Minutes Cook Time: 10 Minutes |
Ready In: 25 Minutes Servings: 4 |
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This recipe was featured on an episode of Biggest Looser by celebrity chef Curtis Stone and it looked delicious so I decided to try it. The chicken can be cooked on a George Foreman-type grill. Ingredients:
1/4 teaspoon cumin seed |
1/4 teaspoon fennel seed |
1/4 teaspoon coriander seed |
1/4 teaspoon cayenne pepper |
1/4 teaspoon turmeric powder |
2 boneless skinless chicken breasts |
1 teaspoon lemon juice |
2 garlic cloves, peeled and chopped fine |
1/2 cup plain low-fat yogurt |
1/2 cucumber, peeled and deseeded and finely diced |
4 cups mixed baby greens |
4 sprigs fresh cilantro |
Directions:
1. Preheat a grill or grill pan.
2. Place a small sauté pan over medium high heat and toast each of the seeds separately for 1 to 2 minutes and remove from pan to a mixing bowl to cool.
3. Using a mortar and pestle or a food processor grind the spices into a powder being sure to break up any large pieces of the seeds.
4. Pass the spice mix through a small sifter into a mixing bowl and mix well, set aside.
5. On a clean work surface lay out several even layers of plastic wrap approximately 1 foot wide and place one chicken breast over the plastic.
6. Cover the chicken with another piece of layered plastic and lightly pound the chicken breast with a meat mallet or meat tenderizer until the chicken breast is thinned out to about a 1/2 inch thickness, being careful not to rip or tear the chicken breast.
7. Repeat with the second chicken breast.
8. Lightly brush the grill with a little vegetable oil.
9. Season each side of the chicken generously with the spice mix and reserve any remaining spice mix for a later use in an airtight container.
10. Place the chicken breasts on the grill and cook for 3 to 4 minutes on each side or until an instant read thermometer inserted into the chicken reads 165°F
11. While the chicken is cooking mix the lemon juice, garlic, cucumber and yogurt in a small mixing bowl until well incorporated.
12. Remove the chicken from the grill to a plate and let rest for 2 to 3 minutes.
13. Arrange the greens on a large serving platter. Place the chicken breasts atop the greens and drizzle the sauce over and around the chicken. Garnish the chicken with cilantro leaves and serve.
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