Apple-&-mango salad with grilled chicken

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

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