Grilled Chicken Breasts on Mesclun

16  ounces		skinned, boned chicken breast halves
1  tablespoon		ground cumin
1  teaspoon		paprika
1/8  teaspoon		salt
1/8  teaspoon		ground red pepper
1/8  teaspoon		black pepper
2  teaspoons		vegetable oil
3		Cooking spray-1/3 sec sprays
6  cups		mesclun (gourmet salad greens)
3  tablespoons		white wine vinegar
2  tablespoons		orange marmalade
2  tablespoons		low-sodium soy sauce
1  teaspoon		dark sesame oil
4  pieces		lemon wedges

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Place each chicken breast half between 2 sheets of heavy-duty plastic wrap, and flatten to 1/4-inch thickness using a meat mallet or rolling pin. Combine cumin, paprika, salt, and peppers in a large zip-top plastic bag. Brush vegetable oil over chicken; add chicken to bag. Seal bag; shake to coat.

Prepare grill or broiler. Place chicken on grill rack or broiler pan coated with cooking spray; cook 3 minutes on each side or until chicken is done.

Place greens in a large bowl. Combine vinegar, marmalade, soy sauce, and sesame oil; stir with a whisk until blended. Pour over greens; toss well to coat. Place 1 1/2 cups salad mixture on each of 4 plates. Cut each chicken breast across grain into thin slices; arrange on top of each salad. Serve with lemon wedges.