Salads

Mixed Greens with Coriander Chicken and Tomato Corn Salad

Shelly Redmond
January 13, 2014

I am on a salad kick right now. It makes sense, really, It's after the holidays, everyone is getting back to the focus of eating "right" and let's face it, there really is nothing better than a good salad! I like this one because the rub for the chicken is unusual and actually has cinnamon in it. It's not sweet but the cinnamon gives it a little somethin' somethin' that you will notice but not be overpowered by. I like to make four individual salads in sep

4
For the chicken:

1 lb. boneless, skinless chicken breasts
1 t. extra virgin olive oil
1 1/2 t. ground coriander
1/2 t. salt
1/2 t. cumin
1/4 t. chili powder
1/8 t. cinnamon
1/8 t. black pepper

For the salad:

2 c. cherry or grape tomatoes, halved
2 T. green onion, thinly sliced
2 T. fresh basil, thinly sliced
2 T. freshly squeezed lemon juice
1 t. extra virgin olive oil
1/4 t. salt
1/8 t. black pepper
7 oz. frozen corn, thawed (I used Trader Joe's fire roasted corn)
10 oz. mixed greens
For the chicken: Preheat the oven to 375. Place the chicken on a baking sheet that has been sprayed with cooking spray and coat evenly with the olive oil. Combine the coriander, salt, cumin, chili...
See the full directions on my site
Nutritions

Calories
556

Sodium
686mg
28% DV

Fat
33g
50% DV

Protein
9g
18% DV

Carbs
16g
5% DV

Fiber
3g
13% DV
Dairy-Free Low-Calorie Sugar Free

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