Categories: Poultry, Salads, Misc 
      Yield: 4 servings 
  
      3 tb Balsamic vinegar 
        ts Ground cumin 
    1/2 ts Ground corriander 
           Salt and pepper 
      1 lb Chicken breast 
      2 tb Oil 
      2 ts Sesame oil 
      3 tb Peanut or veg. oil 
    1/3 c  Scallions; thinly sliced 
      3 c  Lettuce 
    1/2 c  Radishes; sliced 
  
  To make chicken salad combine cumin, corriander salt and pepper in small 
  bowl. Flatten chicken.  Sprinkle with spices and rub in. Cook chicken in 
  oil for 6 minutes on each side. Remove. To make dressing, add vinegar, oils 
  and scallions to skillet drippings and cook for 1 minute. Spread lettuce on 
  large platter. Slice chicken into 1/2 inch strips and lay on top lettuce. 
  Scatter radishes over salad. Pour warm dressing over it and serve.