Those in the world do not respond well to pain. They fear it, despise it and run from it. They struggle with why God would allow suffering. They see no purpose in it. They make themselves out to be a victim and with bitter hearts blame the world for their misfortunes. They fret, overreact, whine, and complain. They throw massive pity-parties. They lose peace and joy and move further away from God. On the other hand, Christians know from the Bible and experience that God sovereignly permits suffering to enter our lives. We trust His goodness and wisdom and remain under the trial until it accomplishes God’s designed work in our lives. Since His primary goal is to make us holy, God gets our attention through the trial and then is continually refining our character. We don’t minimize the pain and sorrow, but know deep inside through faith that good will come out of it. We can therefore give thanks for all things and maintain our joy and peace despite apparently unfavorable circumstances. Do you see the diametrically opposed contrast to the world?

Randy Smith

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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