Print
ShareApple-and-Mango Salad with Grilled Chicken
Ingredients
- 2 tablespoons rice wine vinegar
- 1 tablespoon chopped chives or minced green onions
- 1 teaspoon grated fresh ginger
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground pepper
- 2 tablespoons sunflower oil
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground pepper
- 1/4 teaspoon cumin
- Pinch of ground red pepper
- 4 boneless, skinless chicken breast halves (about 1 lb.)
- Vegetable cooking spray
- 8 cups mixed salad greens (12 oz.)
- 1 large mango (1 lb.), peeled and sliced
- 2 Golden Delicious apples, peeled, cored, and thinly sliced
- 1/4 cup sunflower seeds
- Sesame flatbread, if desired
Directions
Make Ginger-Vinaigrette::1. Combine vinegar, chives, ginger, salt, and pepper in shallow 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; drizzle remaining dressing over chicken. Sprinkle 1 tablespoon sunflower seeds over each salad. Serve with sesame flatbread, if desired. Makes 4 servings.
Nutrition Facts
- Servings Per Recipe 4
- cal.(kcal)360,
- Fat, total(g)15,
- chol.(mg)66,
- sat. fat(g)2,
- carb.(g)29,
- pro.(g)30,
- sodium(mg)642,
- Percent Daily Values are based on a 2,000 calorie diet
SAVE EVEN MORE! Say “Yes” to Ladies' Home Journal® Magazine today and get a second year for HALF PRICE - 2 full years (20 issues) for just $15. You also get our new Ladies' Home Journal® Family Favorites Cookbook ABSOLUTELY FREE!
