Recipes

CUMIN CHICKEN SALAD WITH ORANGE SESAME PRESSING
  • Ingredients
  • 4 (4 ounce) skinless boneless chicken breast halves
  • 1 tablespoon ground cumin
  • 1 teaspoon paprika
  • 1/8 teaspoon salt
  • 1/8 teaspoon freshly ground pepper
  • 2 teaspoons vegetable oil
  • 6 cups mixed salad greens
  • 3 tablespoons white wine vinegar
  • 3 tablespoons orange marmalade
  • 2 tablespoons low-sodium soy sauce
  • 1 teaspoon Oriental sesame oil
  • 4 lemon wedges
Directions
  1. Trim chicken and pound to an even thickness
  2. Combine cumin, paprika, salt and pepper on a plate
  3. Brush chicken with oil and coat with spices
  4. Rotate chicken in the Flat Standard Basket for 20 minutes or until cooked through. Place salad greens in a large bowl
  5. To make dressing, combine vinegar, marmalade, soy sauce and sesame oil; whisk until blended
  6. Pour over greens; toss well to coat
  7. Divide evenly among four plates
  8. Cut each chicken across in thin slices and arrange on top of lettuce
  9. Serve with lemon wedges.


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