Yield: 4 Servings
Measure | Ingredient |
---|---|
2 tablespoons | Rice wine vinegar |
1 tablespoon | Fresh chives; chopped |
1 teaspoon | Fresh ginger; grated |
½ teaspoon | Salt |
¼ teaspoon | Freshly ground pepper |
1 tablespoon | Sunflower oil |
\N \N | REST: : |
½ teaspoon | Salt |
¼ teaspoon | Freshly ground pepper |
¼ teaspoon | Cumin |
1 pinch | Ground red pepper |
4 \N | Boneless; skinless chicken breast halves |
\N \N | Vegetable cooking spray |
8 cups | Mixed salad greens |
1 large | Mango; peeled and sliced |
2 \N | Golden Delicious apples; peeled, cored, thinly sliced |
¼ cup | Sunflower seeds |
\N \N | Sesame flatbread; (optional) |
GINGER VINAIGRETTE
1. Make Ginger-Vinaigrette: Combine vinegar, chives, ginger, salt and pepper in small bowl; gradually whisk in oil. Makes ¼ 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@...> on Feb 4, 1998