Ingredients

• ½ teaspoon salt
• ¼ teaspoon freshly ground pepper
• 1 tablespoon sunflower oil
• Rest -
• ½ teaspoon salt
• ¼ teaspoon 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)
• ¼ cup sunflower seeds
• Sesame flatbread (optional)

Directions

• Directions
• Make ginger-vinaigrette: combine vinegar, chives, ginger, salt and pepper in small bowl; gradually whisk in oil.
• 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.
• 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.