Grilled Chicken Breasts On Mesclun

Name: Grilled Chicken Breasts On Mesclun
Ingredients: 4 (4-ounce) skinned, boned chicken breast halves; 1 tablespoon ground cumin; 1 teaspoon paprika; 1/8 teaspoon salt; 1/8 teaspoon ground red pepper; 1/8 teaspoon black pepper; 2 teaspoons vegetable oil; Cooking spray; 6 cups mesclun (gourmet salad greens); 3 tablespoons white wine vinegar; 2 tablespoons orange marmalade; 2 tablespoons low-sodium soy sauce; 1 teaspoon dark sesame oil; 4 lemon wedges

14 ingredients

3 steps

Ingredients

4 (4-ounce) skinned, boned chicken breast halves
1 tablespoon ground cumin
1 teaspoon paprika
1/8 teaspoon salt
1/8 teaspoon ground red pepper
1/8 teaspoon black pepper
2 teaspoons vegetable oil
Cooking spray
6 cups mesclun (gourmet salad greens)
3 tablespoons white wine vinegar
2 tablespoons orange marmalade
2 tablespoons low-sodium soy sauce
1 teaspoon dark sesame oil
4 lemon wedges

Directions

1

Place each chicken breast half between 2 sheets of heavy-duty plastic wrap, and flatten to 1/4-inch thickness using a meat mallet or rolling pin. Combine cumin, paprika, salt, and peppers in a large zip-top plastic bag. Brush vegetable oil over chicken; add chicken to bag. Seal bag; shake to coat.
2

Prepare grill or broiler. Place chicken on grill rack or broiler pan coated with cooking spray; cook 3 minutes on each side or until chicken is done.
3

Place greens in a large bowl. Combine vinegar, marmalade, soy sauce, and sesame oil; stir with a whisk until blended. Pour over greens; toss well to coat. Place 1 1/2 cups salad mixture on each of 4 plates. Cut each chicken breast across grain into thin slices; arrange on top of each salad. Serve with lemon wedges.