Chicken Salad with Orange Cumin Dressing

Salad:
Spinach, fresh, 1 cup
Arugula, 2.5 leaf
Romaine Lettuce (salad), 1.5 inner leaf
Tomatoes, red, ripe, raw, year round average, .5 medium whole (2-3/5" dia), sliced
Bean sprouts, 0.5 cup
Yambean (jicama), .25 cup slices
Chicken Breast, no skin, 2 ounces

Dressing:
Orange Juice, .25 cup
Walnut Oil, .5 tbsp
Balsamic Vinegar, .5 tbsp
Cumin seed, .25 tsp

We bake several 1/2'd chicken breasts at the beginning of the week with light salt and pepper so that they're easy to take out of the fridge and throw into a recipe at lunch. It's important to season them at lunch time tho, otherwise they're too bland.

Dressing:
Juice one orange and use .25 cups of the juice
Mix with half a tabelspoon walnut oil, half a tabelspoon balsamic vinegar, and .25 a teaspoon ground cumin. Wisk or place in a plastic container with air tight lid and shake.

Chop half a medium tomato and .25 cups thinly sliced jicama and toss with 1 cup fresh spinach, 2.5 leaves arugular, 1.5 leaves romaine lettuce, .5 cups bean sprouts, and two ounces of already cooked chicken. Pour salad dressing over it, and chow down!

Serving Size: 1 large salad or 2 side salads.

Number of Servings: 2

Recipe submitted by SparkPeople user SMBRYCE1.