The warm, sunny weather has been a real inspiration for creating beautiful-looking meals with a light, clean taste. This salad is a perfect example.
Time: 30 minutes
Serves: 4
Ingredients:
4 tablespoons extra-virgin olive oil 1 pound boneless-skinless chicken breast ½ teaspoon ground cumin ½ teaspoon kosher salt ¼ teaspoon fresh ground black pepper 1 ½ tablespoons fresh lime juice 1 tablespoon soy sauce ⅛ teaspoon cayenne pepper 1 head green leaf lettuce – washed and torn 2 cups cherry tomatoes – quarteredPreparation:
Preheat a heavy cast pan with one tablespoon of the olive oil on medium heat.
Sprinkle both sides of the chicken with the cumin, black pepper and ¼ teaspoon of the salt.
Place the chicken in the pan, cooking for six minutes on one side. Turn the breasts and cook for an additional six minutes or until the internal temperature reaches 165F. Remove from heat and cover for five minutes.
Make the dressing by whisking together the remaining three tablespoons of olive oil, ¼ teaspoon of salt, lime juice, cayenne and soy sauce.
Plate the lettuce and tomato, then slice the chicken breast. Place the chicken breast on top of the salad, drizzling both chicken and salad with the dressing. Serve immediately.