| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains |
Sami |
Poultry, Salads, Misc |
4 |
Servings |
INGREDIENTS
| 3 |
tb |
Balsamic vinegar |
|
ts |
Ground cumin |
| 1/2 |
ts |
Ground corriander |
|
|
Salt and pepper |
| 1 |
lb |
Chicken breast |
| 2 |
tb |
Oil |
| 2 |
ts |
Sesame oil |
| 3 |
tb |
Peanut or veg. oil |
| 1/3 |
c |
Scallions; thinly sliced |
| 3 |
c |
Lettuce |
| 1/2 |
c |
Radishes; sliced |
INSTRUCTIONS
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 1/2 inch strips and lay on top lettuce.
Scatter radishes over salad. Pour warm dressing over it and serve.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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