| Ingredients: 2 Tablespoon(s) Rice wine vinegar 1 Tablespoon(s) Fresh Chives, chopped 1 Teaspoon(s) Fresh ginger, grated 1/2 Teaspoon(s) Salt 1/4 Teaspoon(s) Freshly ground pepper 1 Tablespoon(s) Sunflower oil REST: : 1/4 Teaspoon(s) Cumin 1 Pinch(s) Ground red pepper 4 Boneless, skinless chicken breast halves Vegetable cooking spray 8 Cup(s) Mixed salad greens 1 Mango, peeled and sliced 2 Golden delicious apples peeled cored thinly sliced 1/4 Cup(s) Sunflower seeds Sesame flatbread, optional |
Directions:
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 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 |