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CATEGORY CUISINE TAG YIELD
Meats, Fruits, Vegetables, Grains Chicken, Fruits, Lhj, Luncheon, Salads 4 Servings

INGREDIENTS

2 T Rice wine vinegar
1 T Fresh chives, chopped
1 t Fresh ginger, grated
1/2 t Salt
1/4 t Freshly ground pepper
1 T Sunflower oil
REST: :
1/2 t Salt
1/4 t Freshly ground pepper
1/4 t Cumin
1 pn Ground red pepper
4 Boneless, skinless chicken
breast halves
Vegetable cooking spray
8 c Mixed salad greens
1 Mango, peeled and sliced
2 Golden Delicious apples
peeled cored thinly
sliced
1/4 c Sunflower seeds
Sesame flatbread, optional

INSTRUCTIONS

Make Ginger-Vinaigrette: Combine vinegar, chives, ginger, salt and
pepper in small bowl; gradually whisk in oil. Makes 1/4 cup. 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. 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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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 270
Calories From Fat: 106
Total Fat: 12g
Cholesterol: 73.1mg
Sodium: 1327.1mg
Potassium: 709.5mg
Carbohydrates: 8.5g
Fiber: 2.4g
Sugar: <1g
Protein: 33.7g


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