Grilled Chicken on Mustards with Vinaigrette Recipe

Ingredients

Chicken

• 1 tsp (5 mL) ground cumin
• ½ tsp (2 mL) ground allspice
• ¼ tsp (1 mL) salt
• 4 (3 oz./90 g) boneless, skinless chicken breast halves, trimmed of fat, rinsed and pat dry
• 1 tbsp (15 mL) canola oil

Salad

• 6 cups (1.5 L) packed fresh mustard greens or spinach or kale, torn into bite-size pieces
• ½ medium red bell pepper, thinly sliced
• 1 ripe medium mango, peeled, pitted and chopped

Vinaigrette

• ? cup (75 mL) pineapple juice
• 2 tbsp (30 mL) granulated sugar
• 3 tbsp (45 mL) white balsamic vinegar
• 1½ tbsp (20 mL) canola oil
• 2 tsp (10 mL) grated orange zest
• ¼ tsp (1 mL) salt
• ¼ tsp (1 mL) coarsely ground black pepper
• ?-¼ tsp (.5-1 mL) dried pepper flakes