Cumin Crusted Chicken Salad

1/4 c Chopped Tomato

3 tb Peeled, Chopped Cucumber

3 tb Chopped Green Pepper

1 tb Chopped Purple Onion

1 sm Jalapeno Pepper Chopped

1 tb Ground Cumin

1 ts Pepper

4 (4 Oz. ) Chicken Breasts

Boned And Skinned 1 tb Red Wine Vinegar

Cherry Tomatoes (Optional) Fresh Basil (Optional) Combine Tomato, Cucumber, Green Pepper, Purple Onion & Jalapeno Pepper in A Small Bowl & Set Aside. Combine Cumin & Pepper. Rub All Sides Of Chicken Breasts With This.Place A Large Cast Iron Skillet Over Medium High Heat Until Hot. Add Chicken & Cook 6 Min. On Each Side OR Until Tender. Remove From Skillet, Reserving Drippings in Skillet. Set Chicken Aside. Add Vinegar To Pan Drippings & Cook 2 Min, Stirring Constantly. Pour Over Reserved Vegetable Mixture, Tossing Well. Thinly Slice Each Chicken Breast Diagonally Across Grain & Arrangeon Individual Serving Plates. Serve With Reserved Vegetable Mixture.Garnish Each Serving With Cherry Tomatoes & Basil. 155 Cal. Per Chicken Breast Half & 3 T. Vegetable Mixture.