Mixed Greens with Coriander Chicken and Tomato Corn Salad

I am on a salad kick right now.  It makes sense, really,  It's after the holidays, everyone is getting back to the focus of eating "right" and let's face it, there really is nothing better than a good salad!  I like this one because the rub for the chicken is unusual and actually has cinnamon in it.  It's not sweet but the cinnamon gives it a little somethin' somethin' that you will notice but not be overpowered by.  I like to make four individual salads in separate containers and keep this in my fridge for a quick lunch.  I just put the greens and chicken in one container and the tomato corn salad in another then combine when I am ready to eat!  Enjoy!

Mixed Greens with Coriander Chicken and Tomato Corn Salad (adapted from cookinglight.com)

For the chicken:

1 lb. boneless, skinless chicken breasts
1 t. extra virgin olive oil
1 1/2 t. ground coriander
1/2 t. salt
1/2 t. cumin
1/4 t. chili powder
1/8 t. cinnamon
1/8 t. black pepper

For the salad:

2 c. cherry or grape tomatoes, halved
2 T. green onion, thinly sliced
2 T. fresh basil, thinly sliced
2 T. freshly squeezed lemon juice
1 t. extra virgin olive oil
1/4 t. salt
1/8 t. black pepper
7 oz. frozen corn, thawed (I used Trader Joe's fire roasted corn)
10 oz. mixed greens

For the chicken:

Preheat the oven to 375.  Place the chicken on a baking sheet that has been sprayed with cooking spray and coat evenly with the olive oil.  Combine the coriander, salt, cumin, chili powder, cinnamon and black pepper in a small bowl and evenly distribute the spice rub over the chicken, rubbing so it will adhere to the chicken.  Bake the chicken breasts for 40-45 minutes until cooked through.  Allow to cool completely then cut into strips and set aside.

For the salad:

For the tomato corn salad combine the tomatoes, green onion, basil, lemon juice, olive oil, salt, pepper and corn and stir to combine.  To assemble the salad combine the chicken, mixed greens and tomato corn salad together and toss to combine.  As stated above you can also pack this in 4 individual containers and have them ready to grab for lunch.  I would keep the greens and chicken separate from the tomato corn salad until you are ready to eat so the greens don't get soggy!

4 servings (300 calories each serving) according to my calculator on loseit.com