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.