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Cumin Crusted Chicken Salad

Ingredients
 

1/4 cup chopped tomato
3 tbsp peeled, chopped cucumber
3 tbsp chopped green pepper
1 tbsp chopped purple onion
1 small jalapeno pepper chopped
1 tbsp ground cumin
1 tsp pepper
4 (4 oz. ) chicken breasts
1 boned and skinned
1 tbsp red wine vinegar
1 cherry tomatoes (optional)
1 fresh basil (optional)




 
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Preparation
 
Combine Tomato, Cucumber, Green Pepper, Purple Onion & Jalapeno
Pepper in A Small Bowl & Set Aside. Combine Cumin & Pepper. Rub All
Sides Of Chicken Breasts With This.Place A Large Cast Iron Skillet
Over Medium High Heat Until Hot. Add Chicken & Cook 6 Min. On Each
Side OR Until Tender. Remove From Skillet, Reserving Drippings in
Skillet. Set Chicken Aside.
Add Vinegar To Pan Drippings & Cook 2 Min, Stirring Constantly. Pour
Over Reserved Vegetable Mixture, Tossing Well. Thinly Slice Each
Chicken Breast Diagonally Across Grain & Arrangeon Individual Serving
Plates. Serve With Reserved Vegetable Mixture.Garnish Each Serving
With Cherry Tomatoes & Basil.
155 Cal. Per Chicken Breast Half & 3 T. Vegetable Mixture.

 

 
Servings: 4

 

 

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