Wednesday, February 2, 2011

Mexican Chicken Salad

Serves 4




2 tablespoons tomato paste

Juice squeezed from 2 lemons

4 cloves garlic, minced

2 jalapeno peppers

1 teaspoon dried oregano

1 teaspoon cumin

¼ teaspoon ground cinnamon

1 pound boneless, skinless chicken breasts

3 cups shredded spinach or other greens

2 tablespoons toasted sesame seeds (can put on cookie sheet in oven on 350 until brown)


In a shallow glass dish, combine tomato paste, lemon juice, garlic, peppers, oregano, cumin and cinnamon .

Place the chicken in the spice mixture; coat all sides. Refrigerate for a total of 30 min, turning the pieces after 15 min.

Preheat broiler. Place the chicken in baking dish lightly coated with coconut oil, reserving marinade.

Broil or grill until cooked through, 10 min on each side, or more until done.

In a small saucepan, boil marinade, about 30 seconds.

In a large bowl, toss greens (spinach, et al) with marinade, combining well. Slice the chicken and place on the greens.

Sprinkle with sesame seeds and serve.


Source: Bioslim food preparation guide and Cookbook\



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