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Warm Spiced Chicken Salad with Balsamic Dress

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Submitted by ccriker

YIELD

4 servings

PREP

30 min

COOK

15 min

READY

45 min

Ingredients

3 45
TABLESPOONS ML BALSAMIC VINEGAR
ts
GROUND CUMIN *
½ 2.5
TEASPOON ML CORIANDER
ground
1 1
X X SALT AND BLACK PEPPER
to taste *
1 453.6
POUND G CHICKEN BREASTS
2 3E+1
TABLESPOONS ML VEGETABLE OIL
2 1E+1
TEASPOONS ML SESAME OIL
3 45
TABLESPOONS ML PEANUT OIL
or vegetable oil
79
CUP ML SCALLIONS, SPRING OR GREEN ONIONS
thinly sliced
3 7.1E+2
CUPS ML LETTUCE *
½ 118
CUP ML RADISHES
sliced

Directions

To make chicken salad combine cumin, corriander salt and pepper in small bowl.

Flatten chicken.

Sprinkle with spices and rub in.

Cook chicken in oil for 6 minutes on each side.

Remove.

To make dressing add vinegar, oils and scallions to skillet drippings and cook for 1 minute.

Spread lettuce on large platter.

Slice chicken into ½ inch strips and lay on top lettuce.

Scatter radishes over salad.

Pour warm dressing over it and serve.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 160g (5.6 oz)
Amount per Serving
Calories 364 56% from fat
 % Daily Value *
Total Fat 23g 35%
Saturated Fat 4g 20%
Trans Fat 0g
Cholesterol 96mg 32%
Sodium 91mg 4%
Total Carbohydrate 1g 1%
Dietary Fiber 0g 2%
Sugars g
Protein 71g
Vitamin A 2% Vitamin C 4%
Calcium 3% Iron 8%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, Low Carb, Low Sodium
 
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