Mexican Chicken Salad

Total Time: 30 mins Preparation Time: 15 mins Cook Time: 15 mins

Ingredients

• Servings: 4
• 1/2 cup lemon juice
• 2 jalapeno peppers, seeded and minced
• 2 tablespoons tomato paste
• 4 garlic cloves, minced
• 1 teaspoon dried oregano
• 1 teaspoon ground cumin
• 1/4 teaspoon ground cinnamon
• 1 lb boneless skinless chicken breast
• 3 cups leafy greens (thinly sliced)
• 2 tablespoons toasted sesame seeds

Recipe

• 1 in a shallow glass dish, combine the lemon juice, peppers, tomato paste, garlic, oregano, cumin, and cinnamon.
• 2 place the chicken between sheets of waxed paper or plastic wrap.
• 3 pound to an even thickness (about 1/3-1/2 inch) with a mallet. place the chicken in the spice mixture and turn to coat all sides. refrigerate for about 30 minutes.
• 4 transfer the chicken to a lightly oiled broiler rack (reserve remaining marinade). broil about 5 inches from the heat for about 5 minutes per side, or until cooked through.
• 5 place the marinade in a 1 quart saucepan. bring to a boil and cook for about 30 seconds.
• 6 place the greens in a large bowl and pour the marinade over them. toss to combine.
• 7 slice the chicken and serve on the greens. sprinkle with sesame seeds.