Cumin Chicken Salad With Blood Orange Dressing

• 2 chicken breasts
• 1 tablespoon olive oil
• 2 teaspoons cumin
• 2 teaspoons chopped garlic
• 1/4 cup honey
• 1 tablespoon flour
• 5 cups field greens, well washed
• 1/4 cup dried cranberries
• 1/4 cup blueberries
• 1/2 cup feta
• 1/4 cup toasted pecans
• juice of 1 blood orange plus 1 teaspoon zest

1. --brown chicken in oil, turning once, about 4 minutes per side
2. --mix cumin, garlic, and honey. top each breast with mixture and bake at 350 for 30 minutes
3. --add flour to pan drippings and heat while stirring until mixture has thickened. remove from heat and allow to cool. add juice and stir
4. --slice the chicken and add to field greens along with remaining ingredients. drizzle on dressing, toss, and serve topped with zest.

chicken breasts, olive oil, cumin, garlic, honey, flour, field greens, cranberries, blueberries, feta, pecans, orange plus

Taken from www.epicurious.com/recipes/member/views/cumin-chicken-salad-with-blood-orange-dressing-51815351 (may not work)