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.