Skinless Roast Chicken Breast Salad with Vegetable Chips (H
| Yield: | 2 Servings |
| Categories: | Salads, Chicken Salad |
| 2 | Free-range chicken breasts; on the bone or boneless, 9 ounces each | |
| marinade | ||
| 1/2 | c | Oil low in saturated fat; i.e: canola, cottonseed,, canola-olive oil blend or soy bean |
| 3 | tb | African spice blend; whole roasted cardamon, tumeric, cumin, coriander and, nigerian cayenne, in equal amounts |
| 2 | tb | Island jerk seasoning; (dry) |
| Fresh thyme | ||
| Fresh cilantro | ||
| 1 | ts | Freshly ground pepper |
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