| 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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