Coriander Chicken With Tomato-Corn Salad

Description

Source: Cooking Light Annual Recipes 2004 - Cooking Light Magazine

Assemble all the ingredients, then start cooking the chicken. As the chicken sizzles, make the salad.

Ingredients

• 1 tablespoon olive oil
• 1 1/2 teaspoons ground coriander
• 1/2 teaspoon salt
• 1/2 teaspoon ground cumin
• 1/4 teaspoon chili powder
• 1/8 teaspoon ground cinnamon
• 1/8 teaspoon black pepper
• 4 (6-ounce) skinless, boneless chicken breast halves
• 2 cups cherry tomatoes, halved
• 1/4 cup sliced green onion tops
• 2 tablespoons thinly sliced fresh basil
• 1 tablespoon balsamic vinegar
• 1 teaspoon olive oil
• 1/4 teaspoon salt
• 1/8 teaspoon black pepper
• 1 (7-ounce) can whole-kernel corn

Directions

1. To prepare chicken, heat 1 tablespoon oil in a large nonstick skillet over medium-high heat.
2. Combine coriander and next 5 ingredients; rub evenly over both sides of chicken.
3. Add chicken to pan; cook 5 minutes on each side or until done.
4. To prepare salad, combine tomato and remaining 7 ingredients, tossing well.
5. Slice chicken; serve over salad.

Yield: 4 servings (serving size: about 4 1/2 ounces chicken and 3/4 cup salad)