Coriander Chicken With Tomato Corn Salad
By: Cindy Mulligan
Published: Monday, November 30, 2009 - 2:39pm

Ingredients




Chicken Ingredients:

1 Tbls olive oil
1 teaspoon ½  ground coriander
teaspoon ½  salt
teaspoon ½  ground cumin
teaspoon ¼  chili powder
1/8 teaspoon ground cinnamon
1/8 teaspoon ground black pepper
4 boneless skinless chicken breast halves  (The last time I made this I didn’t have ch
Salad Ingredients:

2 cups cherry tomatoes, halved
cup ¼  sliced green onion tops
2 Tbls thinly sliced basil
1 Tbls balsamic vinegar
1 teaspoon olive oil
teaspoon ¼  salt
1/8 teaspoon black pepper
7 ounces can whole kernel corn, drained and rinsed

Preparation

1 To prepare chicken, heat the olive oil in a large nonstick skillet.  Combine coriander, and next 5 ingredients; rub evenly over both sides of the chicken.  Add chicken to pan; cook 5 minutes on each side, or until done. 2 While chicken is cooking, prepare the salad.  Combine all salad ingredients and toss well. 3 Slice the chicken breasts and serve over the salad.  Yields four servings (if using chicken breasts – three if using chicken thighs)

About


Another of my favorites from the Cooking Light collection.