Recipe - Apple- And -Mango Salad With Grilled Chicken

GINGER VINAIGRETTE
2 tablespoon Rice wine vinegar
1 tablespoon Fresh chives; chopped
1 teaspoon Fresh ginger; grated
One half teaspoon Salt
One fourth teaspoon Freshly ground pepper
1 tablespoon Sunflower oil
REST: :
One half teaspoon Salt
One fourth teaspoon Freshly ground pepper
One fourth teaspoon Cumin
1 pn Ground red pepper
4 Boneless; skinless chicken
breast halves
Vegetable cooking spray
8 cup Mixed salad greens
1 lg Mango; peeled and cut or sliced up
2 Golden Delicious apples;
peeled, cored, thinly
cut or sliced up
One fourth cup Sunflower seeds
Sesame flatbread; (optional)

1. Make GingerVinaigrette: Combine vinegar, chives, ginger, salt and
pepper in small bowl; gradually whisk in oil. Makes One fourth 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 mediumhigh 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 MCRecipe Digest by Lisa Minor lisa@cybermill.com on Feb 4,
1998