Apple and Mango Salad With Grilled Chicken

Recipe Ingredients

		Ginger Vinaigarette
2 tablespoons	30ml	Rice wine vinegar
1 tablespoon	15ml	Fresh chives - chopped
1 teaspoon	5ml	Fresh ginger - grated
1/2 teaspoon	2.5ml	Salt
1/4 teaspoon	1.3ml	Freshly ground pepper
1 tablespoon	15ml	Sunflower oil
1/2 teaspoon	2.5ml	Salt
1/4 teaspoon	1.3ml	Freshly ground pepper
1/4 teaspoon	1.3ml	Cumin
1		Ground red pepper
		Chicken
4		Chicken breasts, skinless, boneless
		Vegetable cooking spray
8 cups	880g / 31oz	Mixed salad greens
1 cup	237ml	Mango - peeled and sliced (large)
2		Golden Delicious apples - peeled, cored, thinly sliced
1/4 cup	27g / 1oz	Sunflower seeds
		Sesame flatbread - (optional)

Recipe 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; Drizzle remaining 1 tablespoon dressing over chicken. Sprinkle 1 tablespoon sunflower seeds over each salad. Serve with sesame flatbread, if desired.

Source:
LHJ

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