Dredging lean chicken cutlets in coriander creates a thin crust to lock in moisture. It also lends warm savory notes to an otherwise crisp salad of crunchy romaine, spicy radish, and sweet jicama. Avocado adds creamy richness and cojita, a fresh cow’s milk cheese from Mexico, gives the dish a salty bite. Toss with a cilantro lime vinaigrette.
|1||teaspoon ground cumin|
|Juice of 2 limes|
|1||tablespoon red wine vinegar|
|1/4||teaspoon hot sauce|
|Salt and pepper, to taste|
|1/4||cup chopped fresh cilantro|
|1/3||cup olive oil|
1. In a small bowl combine cumin, lime juice, vinegar, honey, hot sauce, salt, pepper, and cilantro.
2. Slowly whisk in the olive oil. Taste for seasoning and add more salt and pepper, if you like.
|4||skinless, boneless chicken breasts|
|Salt and pepper to taste|
|2||tablespoons ground coriander|
|2||tablespoons canola oil|
|3||hearts of romaine lettuce, chopped|
|4||large radishes, thinly sliced|
|4||scallions, thinly sliced|
|1||small jicama (about 1/2 pound), peeled and chopped|
|2||avocados, chopped and tossed with the juice of 1 lemon|
|2||ounces of cojita cheese, crumbled (about 1/2 cup)|
|2||tablespoons chopped fresh cilantro (for garnish)|
1. Sprinkle chicken on both sides with salt, pepper, and ground coriander.
2. In a large nonstick skillet over medium high heat, heat the canola oil. Cook the chicken without moving for 4 minutes. Turn and cook the other sides for 4 minutes or until the chicken is cooked through.
3. In a large bowl, combine lettuce, radishes, scallions, jicama, and avocado. Add a few spoonfuls of the dressing and toss gently. Transfer to 4 large shallow bowls.
4. Slice the chicken and arrange some on each salad. Top with cojita cheese and another spoon of dressing. Sprinkle with cilantro.