Grilled Chicken Breasts on Mesclun

Yield: 4 (1 chicken breast and 1-1/2 c greens)
Source: Cooking Light Magazine, May 1997
Comments from a CA Kitchen: This was quite respectable. I grilled the chicken on the George Foreman grill after coating it in the cumin/paprika shake. It contrasted nicely with the dressing. Would make again.


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


  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.


H.U: 5 per serving
CALORIES 226 (29% from fat); FAT 7.3g (satfat 1.5g, monofat 2.4g, polyfat 2.4g); PROTEIN 28.3g; CARBOHYDRATE 12.5g; FIBER 1.4g; CHOLESTEROL 72mg; IRON 2.8mg; SODIUM 347mg; CALCIUM 64mg;

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