Cumin Crusted Chicken Salad

Name: Cumin Crusted Chicken Salad
Yield: 4
Cuisine: Fusion
Ingredients: tomatoes; cucumbers; green bell peppers; red onion; jalapeño pepper; cumin; black pepper; chicken breast halves, boneless, skinless; red wine vinegar; cherry tomatoes; basil

Yield

4 servings

Prep

20 min

Cook

20 min

Ready

40 min

Low in Saturated Fat, Trans-fat Free, Low Carb, Low Sodium

Ingredients

Amount	Measure	Ingredient	Features
¼	cup	tomatoes chopped
3	tablespoons	cucumbers chopped, peeled
3	tablespoons	green bell peppers chopped
1	tablespoon	red onion chopped
1	each	jalapeño pepper chopped	*
1	tablespoon	cumin ground
1	teaspoon	black pepper
4	each	chicken breast halves, boneless, skinless 4 ounces each
1	tablespoon	red wine vinegar
1	cup	cherry tomatoes oprional
¼	cup	basil chopped, optional	*

Ingredients

Amount	Measure	Ingredient	Features
59	ml	tomatoes chopped
45	ml	cucumbers chopped, peeled
45	ml	green bell peppers chopped
15	ml	red onion chopped
1	each	jalapeño pepper chopped	*
15	ml	cumin ground
5	ml	black pepper
4	each	chicken breast halves, boneless, skinless 4 ounces each
15	ml	red wine vinegar
237	ml	cherry tomatoes oprional
59	ml	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.