Ingredients:

1 cup fresh asparagus; in 2cm pieces
2 tb cider vinegar
2 tb vegetable oil
2 tsp minced fresh parsley
1/2 tsp salt
1/4 tsp pepper
1 cup cubed cooked chicken
1/2 cup diced red apple
2 cup torn mixed greens
Alfalfa sprouts; optional

Method:

Cook asparagus in a small amount of water until crisp-tender, about 3-4 minutes; drain and cool. In a bowl, combine the next six ingredients.  Stir in the chicken, apple and asparagus; toss. Serve over greens. Garnish with alfalfa sprouts, if desired.

GINGER VINAIGRETTE
2 tb Rice wine vinegar
1 tb Fresh chives; chopped
1 tsp Fresh ginger; grated
1/2 tsp Salt
1/4 tsp Freshly ground pepper
1 tb Sunflower oil

REST
1/2 tsp Salt
1/4 tsp freshly ground pepper
1/4 tsp ground cumin
1 pinch ground red pepper
4 boneless; skinless chicken -breast halves
Vegetable cooking spray
8 cups mixed salad greens
1 large mango; peeled and sliced
2 golden delicious apples; -peeled, cored, thinly sliced
1/4 cup  Sunflower seeds
Sesame flatbread; (optional)

Method:

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 : 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.

3 chicken breasts
2 tart green apples
2 tb fresh lemon juice
2/3 cup chopped pitted dates
1 cup finely chopped celery*
Salt; to taste
Freshly ground black Pepper; to taste
1/2 cup chopped toasted walnuts

—Poaching Liquid—
4 cups  chicken stock
1 celery leaf
1 parsley sprig
1 pinch Salt
1 tb fresh lemon juice

—Dressing—
1/3 cup sour cream
1/3 cup mayonnaise
2 tb fresh lemon juice

* Use only the tender inner stalks of celery for this recipe.

Method:

Poach the chicken breasts in the poaching liquid for 10 minutes, or just until the pink color is gone throughout. The breasts will be firm when pressed with the back of a fork. Let cool to room temperature in the liquid.

Remove and discard the skin and bones, and shred the chicken into bite-size pieces. Core, peel, and cut apples in 1cm slices.

In a large bowl, toss the apples with 2 tablespoons lemon juice. Add the chicken, dates, and celery. Toss to mix well.

In a small bowl, whisk together the sour cream, mayonnaise, and 2 tablespoons lemon juice.

Add to the chicken mixture, along with salt and pepper. Toss again to combine well.

Cover and chill the salad for 1 hour or more. Just before serving, stir in the walnuts.

This recipe serves 4 to 6.