Cumin Crusted Chicken Salad

40 minutes Prep: 20 minutes Cook: 20 minutes

187 calories per serving view nutrition facts

4 servings suggest servings

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Ingredients

1/4	cup	tomato	chopped
3	tablespoons	cucumber	chopped, peeled
3	tablespoons	green bell pepper	chopped
1	tablespoon	red onion	chopped
1	each	jalapeno pepper	chopped
1	tablespoon	cumin	ground
1	teaspoon	black pepper
4	each	chicken breast halves, boneless and skinless	4 ounces each
1	tablespoon	red wine vinegar
1	cup	cherry tomatoes	oprional
1/4	cup	basil	chopped, optional

Directions

Combine tomatoes, cucumber, green pepper, red onion and jalapeno pepper in a small bowl and set aside.

Combine cumin and pepper.

Rub all sides of chicken breasts with this.

Place a large caast iron skillet over medium high heat until hot.

Add chicken and cook 6 Min on each side OR until tender.

Remove from skillet, reserving drippings in skillet.

Set chicken aside.

Add vinegar to pan drippings and cook 2 min, stirring constantly.

Pour over reserved vegetable mixture, tossing well.

Thinly slice each chicken breast diagonally across grain and arrange on individual serving plates.

Serve with reserved vegetable mixture.

Garnish each serving with cherry tomatoes and basil.

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Nutrition Facts

Serving Size 244g

Amount per Serving

Calories 187 17% of calories from fat

	% Daily Value*
Total Fat 4.0g	6%
Saturated Fat 1.0g	5%
Trans Fat 0.0g
Cholesterol 73mg	24%
Sodium 76mg	3%
Total Carbohydrate 10.0g	3%
Dietary Fiber 2.0g	7%
Sugars 6.0g
Protein 28.0g	57%

Vitamin A	11%		Vitamin C	28%
Calcium	5%		Iron	14%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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Beef Tenderloin With Mushroom Stuffing and Brandied Tomato Gravy

I don't remember where I originally found this recipe, but I've been making it for 20? 25? years. My family LOVES it for Christmas, or any other time I can be talked into it, esp. the stuffing. I will say, we've changed it over the years and serve the stuffing with prime rib, using low sodium beef broth for moisture in the stuffing (just 'til it holds together; the amount isn't as important as how it looks & feels) It's pretty hard to keep the stuffing in when broiling tenderloin. NOTE: if you have a problem with things too salty (as I do), make sure to use LOW SODIUM ham (altho it's hard to find) and low-to-no-salt beef broth, and unsalted butter. People can always add salt to taste at the table, but unless you want to be drinking water, etc. for the next 24 hrs., be really careful of the salt level. Make up the "flavor" difference with 1/2 tsp. thyme and a shake of basil (NOT fresh), or your fav. herbs. WELL WORTH THE EFFORT!

Reviewed by skitmom