Servings: Makes 4 servings
To make the dressing, combine lemon juice, mustard, cumin, and honey in a medium bowl. Slowly whisk in olive oil in a steady stream. Season with 1/2 teaspoon salt and 1/2 teaspoon pepper. Set aside.
Place chicken in a shallow dish and pour in 3 tablespoons dressing. Turn breasts to coat well. Let sit at room temperature 30 minutes. Heat grill or grill pan to medium high. Grill 4 to 6 minutes on each side until done, turning often to prevent burning. (Chicken should be browned and firm.) Remove from grill and allow to cool 10 minutes. Cut into 1/4-inch strips.
In a large bowl, toss spinach, tomatoes, and cashews with remaining dressing and season with 1/2 teaspoon salt and 1/2 teaspoon pepper. Transfer to a platter or divide among 4 plates, and top with chicken strips.
From the March 2004 issue of O, The Oprah Magazine
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