Apple and Mango Salad With Grilled Chicken

Course : Grilling
Serves: 4
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2 tablespoons rice wine vinegar
1 tablespoon fresh chives -- chopped
1 teaspoon fresh ginger -- grated
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper
1 tablespoon sunflower oil
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper
1/4 teaspoon cumin
1 dash ground red pepper
1 large CHICKEN--- diced
4 medium halves chicken breasts, skinless, boneless
1 spray vegetable cooking spray
8 cups mixed salad greens
1 large mango -- peeled and sliced
2 medium Golden Delicious apples -- peeled, cored, thinly sliced
1/4 cup sunflower seeds
1 loaf Sesame flatbread -- (optional)

Preparation / Directions:

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

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