CHICKEN WITH LOT'S OF SEEDS ENJOY DAN:

CHICKEN SALAD WITH FENNEL AND CUMIN SEEDS by CHEF DAN:
Serves 4

INGREDIENTS:

4 chicken tenders, skinless, boneless
3 tablespoon olive oil
1 cup all-purpose flour
4 cups half & half—half spring lettuce and half baby spinach
1 teaspoon EACH fennel, cumin, and yellow mustard seeds
2 cloves garlic, minced
1 tablespoon cider vinegar
12 cherry tomatoes, halved
1 bell pepper, cored and diced
1 avocado, peeled, pitted, and diced
1/4-cup feta cheese
1/2-cup red tart cherries

DIRECTIONS:
1. In a flat dish add flour and little salt & pepper.
2. Place chicken breast in the flour, shake off any excess.
3. In a dry fry pan add seeds and toast until they start to pop.
4. In a seed grinder add toasted seeds and grind until smooth.
5. In a skillet over medium-high heat add 1 tablespoon olive oil and when hot add seeds and, garlic sauté for 1 minute.
6. Add chicken to the skillet and cook 3-4 minutes on each side.
7. Set aside and let cool.
8. In a bowl, whisk together the 2 tablespoons olive oil, vinegar, and a little s & p, add the tomatoes and toss well.
9. Divide the half spring lettuce and half spinach between 4 serving plates.
10. Top with bell pepper and avocado.
11. Crumble feta cheese over each plate and then sprinkle with tart cherries.
12. Add chicken tenders, with seeds and pour on oil and vinegar dressing.
ENJOY DAN: BON-APPETITE!!