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.