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Ingredients: 4 chicken breast 4 Tablespoon(s) olive oil 2 clove garlic; minced 6 Tablespoon(s) lemon juice; divided 6 Teaspoon(s) cumin; divided 2 Teaspoon(s) grated lemon peel 3 stale pita bread; cut into 1/4 inch pcs 1 Cup(s) parsley or cilantro; chopped 6 Cup(s) plum tomatoes; chopped 4 Cup(s) green onions; chopped 1/2 mint leaves; chopped Directions: Combine chicken and 1/4 cup oil in large bowl. Add garlic, 3 tablespoons lemon juice, 5 teaspoons cumin, and lemon peel. Rub mixture into chicken to coat. Cover and refrigerate overnight. Preheat oven to 400F. Combine remaining 6 tablespoons oil, 3 tablespoons lemon juice, 1 teaspoon cumin, pita bread, parsley, tomatoes, green onions, and 1/2 cup mint in large bowl. Season salad with salt and pepper. Cover and refrigerate while cooking chicken. Transfer chicken from marinade to rimmed baking sheet; sprinkle with salt. Bake chicken 10 minutes; turn over and bake until cooked through, about 10 minutes longer. Place chicken on cutting board; slice each breast crosswise into 5 pieces. Arrange salad on large platter. Place chicken atop salad; pour any drippings from baking sheet over chicken. Garnish with remaining 2 tablespoons mint. Contributor: Bon Appetit February 2004
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Add vegetables and spices Nectarine salad Combine nectarines, red pepper and onions in a small bowl. Whisk together oil, lime juice, wine vinegar, salt and pepper. Pour over nectarine mixture. Refrigerate. Mound on lettuce to serve. Nutrient Value Per Serving: 178 Calories, 1 g Protein Crunchy baked ham salad Combine first 9 ingredients; stir well. Spoon mixture into a lightly greased 8" square baking dish; top with potato chips. Bake at 400 degrees for 20 to 25 minutes. SOURCE: Southern Living Magazine, February 1983. Typos by Nancy Coleman. Green pasta salad 1. Break the spaghetti strands into thirds. Cook the spaghetti in a large quantity of boiling water until tender (about 8 min). Drain and set aside. 2. Whisk together in a small bowl the mayonnaise, garlic, vinegar, and curry powder. Add thi Wild turkey with lemon-buttermilk-madeira gravy Wild turkey has a wonderful, unique flavor, but you can also use this recipe for commercial, store-bought turkey. 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