Low-Fat Grilled, Spiced Chicken Salad
- Ready In:
- 25mins
- Ingredients:
- 12
- Serves:
-
4
ingredients
- 1⁄4 teaspoon cumin seed
- 1⁄4 teaspoon fennel seed
- 1⁄4 teaspoon coriander seed
- 1⁄4 teaspoon cayenne pepper
- 1⁄4 teaspoon turmeric powder
- 2 boneless skinless chicken breasts
- 1 teaspoon lemon juice
- 2 garlic cloves, peeled and chopped fine
- 1⁄2 cup plain low-fat yogurt
- 1⁄2 cucumber, peeled and deseeded and finely diced
- 4 cups mixed baby greens
- 4 sprigs fresh cilantro
directions
- Preheat a grill or grill pan.
- Place a small sauté pan over medium high heat and toast each of the seeds separately for 1 to 2 minutes and remove from pan to a mixing bowl to cool.
- Using a mortar and pestle or a food processor grind the spices into a powder being sure to break up any large pieces of the seeds.
- Pass the spice mix through a small sifter into a mixing bowl and mix well, set aside.
- On a clean work surface lay out several even layers of plastic wrap approximately 1 foot wide and place one chicken breast over the plastic.
- Cover the chicken with another piece of layered plastic and lightly pound the chicken breast with a meat mallet or meat tenderizer until the chicken breast is thinned out to about a ½ inch thickness, being careful not to rip or tear the chicken breast.
- Repeat with the second chicken breast.
- Lightly brush the grill with a little vegetable oil.
- Season each side of the chicken generously with the spice mix and reserve any remaining spice mix for a later use in an airtight container.
- Place the chicken breasts on the grill and cook for 3 to 4 minutes on each side or until an instant read thermometer inserted into the chicken reads 165°F
- While the chicken is cooking mix the lemon juice, garlic, cucumber and yogurt in a small mixing bowl until well incorporated.
- Remove the chicken from the grill to a plate and let rest for 2 to 3 minutes.
- Arrange the greens on a large serving platter. Place the chicken breasts atop the greens and drizzle the sauce over and around the chicken. Garnish the chicken with cilantro leaves and serve.
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RECIPE SUBMITTED BY
I am a native Californian, born in the Los
Angeles area, college in far northern California and now living in southern part of the San Francisco Bay Area.
I love kids and animals. I am an active volunteer at my two teenage daughters' high school as well as a Girl Scout leader. We have two guinea pigs, one Dalmatian, one cockatiel, and one quarter-horse to keep us busy. I had a career as a marketing writer before I became a full-time mom and volunteer, but I still write all the time as well as participate in a monthly book club.
I stay active and have Jazzercized for over 25 years on a regular basis. I also am trying to do some yoga now and ride horses for fun.
I have loved getting involved in the RecipeZaar games and learning how to post the photos. I am currently playing on the Zaar World Tour and it is lots of fun!
Have been a sports fan since childhood and definitely have enjoyed getting to know about hockey since we have a very successful NHL franchise in our area: Go Sharks!
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