Grilled Chicken on Mustards with Pineapple Vinaigrette
- 1 tsp ground cumin 5 mL
- 1/2 tsp ground allspice 2 mL
- 1/4 tsp salt 1 mL
- 4 (3 oz/ 90 g) boneless, skinless chicken breast halves, trimmed of fat, rinsed and pat dry
- 1 Tbsp canola oil 15 mL
- 6 cups packed fresh mustard greens, torn into bite-size pieces 1.5 L
- 1/2 medium red bell pepper, thinly sliced
- 1 ripe medium mango, peeled, pitted and chopped
- 1/3 cup pineapple juice 75 mL
- 2 Tbsp granulated sugar 30 mL
- 3 Tbsp white balsamic vinegar 45 mL
- 1 1/2 Tbsp canola oil 20 mL
- 2 tsp grated orange zest 10 mL
- 1/4 tsp salt 1 mL
- 1/4 tsp coarsely ground black pepper 1 mL
- 1/8-1/4 tsp dried pepper flakes 0.5-1 mL
- 1. To prepare chicken: In a small bowl, combine cumin, allspice and salt. Brush both sides of chicken with 1 Tbsp (15 mL) canola oil and then sprinkle with cumin mixture. Cook chicken 5 minutes on each side or until no longer pink inside and juices run clear. Place on cutting board and let stand 5 minutes before thinly slicing diagonally.
- 2. Meanwhile, prepare salad by arranging equal amounts of mustards greens, bell pepper, and mango on each of four dinner plates.
- 3. To prepare vinaigrette: Whisk together all ingredients. Spoon dressing evenly over each serving and top with equal amounts of chicken slices. Sprinkle with additional black pepper, if desired.
3 oz (90 g) cooked chicken, about 2 cups (500 mL) salad and 3 Tbsp (45 mL) dressing
|Total Fat||10 g|
|Saturated Fat||1 g|
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