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Salad: Mexican Chicken Salad

Source of Recipe

adapted from the Super Foods Cookbook


List of Ingredients

1/2 cup lemon juice
2 jalapeno peppers, seeded & minced
2 tablespoons tomato paste
4 cloves garlic, minced
1 teaspoon dried oregano
1 teaspoon ground cumin
1/4 teaspoon ground cinnamon
1 pound boneless skinless chicken breast halves
3 cups thinly sliced dark leafy greens


Recipe

In a shallow glass dish, combine the lemon juice, peppers, tomato paste, garlic, oregano, cumin and cinnamon. Place the chicken between sheets of waxed paper or plastic wrap. Pound to an even thickness (about 1/3 to 1/2 inch) with a mallet. Place the chicken in the spicem ixture and turn to coat on all sides. Refrigerate for about 30 minutes, flipping the pieces midway.
Transfer the chicken to a broiler rack that's sprayed lightly with nonstick cooking spray (reserve the marinade). Broil about 5 inches form the heat for 5 minutes per side, or until cooked through.
Place themarinade in a 1 quart saucepan. Bring to a boil and cook for about 30 seconds. Place the greens in a large bowl and pour the marinade over them. Toss to combine. Slice the chicken and serve on the greens.