1. Make Ginger-Vinaigrette: Combine vinegar, chives, ginger, salt and pepper in small bowl; gradually whisk in oil. Makes 1/4 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 : Its a salad with a twist: a parade of trendy flavors including mango cumin and peppers. Just one serving provides all the vitamin E youll need for the day, thanks to the sunflower seeds and oil. Recipe by: LHJ Posted to MC-Recipe Digest by Lisa Minor
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|Serving Size: 1 Serving (1300g)|
|Recipe Makes: 4|
|Calories from Fat: 265 (26%)|
|Amt Per Serving||% DV|
|Total Fat 29.5g||39 %|
|Saturated Fat 6.1g||31 %|
|Monounsaturated Fat 8.5g|
|Polyunsanturated Fat 9.7g|
|Cholesterol 460.6mg||142 %|
|Sodium 637.5mg||22 %|
|Potassium 2668.4mg||70 %|
|Total Carbohydrate 39.9g||12 %|
|Dietary Fiber 10.7g||43 %|
|Sugars, other 29.2g|
|Protein 149.5g||214 %|
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Calories per serving: 1033
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