6 boneless chicken breast halves
1 tbsp. ground cumin
1 tsp. chili powder
1/4 tsp. cayenne pepper
Salt and pepper to taste
1/4 c. olive oil

Sprinkle the spices all over the chicken breasts with some salt and pepper. In a skillet saute the chicken breasts with olive oil for 5 minutes on each side.

SALAD:

8 oz. green beans
1 head red leaf lettuce
1 head Boston lettuce
1/2 head curly endive
2 tomatoes, peeled, seeded, julienned

Cut the green beans in 2-inch pieces. Blanch them in boiling water for 3 minutes, and rinse them in cold running water immediately. Wash and dry the greens. Tear into bite-size and mix with tomatoes and green beans in a bowl.

CILANTRO VINAIGRETTE:

1/2 c. olive oil
1/4 c. balsamic vinegar
1/2 c. cilantro leaves
Juice of 1 lemon
1 clove garlic
Salt and pepper to taste

Blend everything together in a blender.

To assemble the salad, toss the salad with some of the vinaigrette and divide onto six plates. Slice the chicken breast thinly and fan the pieces on side of the salad. Drizzle some vinaigrette over them.