| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Fruits, Vegetables, Grains |
|
Chicken, Salads, Lhj, Luncheon, Fruits |
4 |
Servings |
INGREDIENTS
| 2 |
tb |
Rice wine vinegar |
| 1 |
tb |
Fresh chives; chopped |
| 1 |
ts |
Fresh ginger; grated |
| 1/2 |
ts |
Salt |
| 1/4 |
ts |
Freshly ground pepper |
| 1 |
tb |
Sunflower oil |
|
|
REST: : |
| 1/2 |
ts |
Salt |
| 1/4 |
ts |
Freshly ground pepper |
| 1/4 |
ts |
Cumin |
| 1 |
pn |
Ground red pepper |
| 4 |
|
Boneless; skinless chicken breast halves |
|
|
Vegetable cooking spray |
| 8 |
c |
Mixed salad greens |
| 1 |
lg |
Mango; peeled and sliced |
| 2 |
|
Golden Delicious apples; peeled, cored, thinly sliced |
| 1/4 |
c |
Sunflower seeds |
|
|
Sesame flatbread; (optional) |
INSTRUCTIONS
GINGER VINAIGRETTE
1. Make Ginger-Vinaigrette: Combine vinegar, chives, ginger, salt and
pepper in small bowl; gradually whisk in oil. Makes 1/4 cup.
2. Combine salt, pepper, cumin and red pepper in cup. Sprinkle over both
sides of chicken. Lightly coat heavy grill pan or cast iron skillet with
vegetable cooking spray. Heat 1 to 2 minutes over medium-high heat. Cook
chicken 5 to 6 minutes per side, until cooked through. Transfer to cutting
board.
3. Toss greens, mango and apple slices with 3 tablespoons dressing. Arrange
salad on 4 individual dinner plates. Slice chicken and divide evenly over
greens; Dizzle remaining 1 tablespoon dressing over chicken. Sprinkle 1
tablespoon sunflower seeds over each salad. Serve with sesame flatbread, if
desired.
Per serving: 103 Calories; 6g Fat (50% calories from fat); 3g Protein; 11g
Carbohydrate; 0mg Cholesterol; 562mg Sodium
NOTES : It's a salad with a twist: a parade of trendy flavors including
mango cumin and peppers. Just one serving provides all the vitamin E you'll
need for the day, thanks to the sunflower seeds and oil.
Recipe by: LHJ
Posted to MC-Recipe Digest by Lisa Minor <lisa@cybermill.com> on Feb 4,
1998
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