For the Salad:
Toast 1 teaspoon of the ground cumin until you can smell it. Combine with the salt & pepper, red wine vinegar, 1/4 cup of olive oil and whisk together to make the dressing. Set aside.
Cut the corn off the cobs, and combine with the spinach, onion, tomatoes, cucumbers, chopped basil, mint, parsley, and garlic. Mix the dressing again if it has separated, and pour over the salad and toss.
For the Chicken:
Combine the remaining cumin, coriander, salt, chili powder, cinnamon, black pepper. Mix well and rub onto the chicken breast. Heat 1 tablespoon of olive oil in a saute pan. Once hot, add the chicken and cook until done.
You can slice the chicken and add on top of the salad, or server the chicken next to the salad. Your choice.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (441g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 95 (24%)|
|Amt Per Serving||% DV|
|Total Fat 10.5g||14 %|
|Saturated Fat 1.8g||9 %|
|Monounsaturated Fat 5.7g|
|Polyunsanturated Fat 1.8g|
|Cholesterol 136.9mg||42 %|
|Sodium 496mg||17 %|
|Potassium 1183.8mg||31 %|
|Total Carbohydrate 17.1g||5 %|
|Dietary Fiber 3.6g||15 %|
|Sugars, other 13.4g|
|Protein 58.4g||83 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 398
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