Grilled Spicy Chicken Breasts with Carrot & Sunflower Seed Salad

Makes: 4 servings
 1/2 tsp. salt
 1/4 tsp. each: ground cumin, ground coriander, paprika
 1/8 tsp. ground red pepper
 4 boneless, skinless chicken breasts, pounded flat
 For salad:
 1/4 cup fresh lemon juice or white wine vinegar
 1 tsp. Dijon mustard
 1/4 tsp. each: ground cumin, salt
 Freshly ground black pepper
 1/2 cup extra-virgin olive oil
 1 small bag (8 oz.) shredded carrots
 1/2 cup shelled roasted sunflower seeds
 2 cups arugula or baby greens
 Prepare a grill for medium-high direct heat. Mix salt, cumin, coriander, paprika and red pepper in a small bowl; rub chicken breasts with the spice mixture. Grill until cooked through, turning once or twice, about 10 minutes.
 Meanwhile, whisk together lemon juice (or vinegar), mustard, cumin, salt and pepper to taste in a medium bowl. Whisk in oil until emulsified. Add carrots and sunflower seeds; toss to coat. Add arugula; toss. Divide salad among four plates; top each with a chicken breast.
 Nutrition information
 Per serving: 514 calories, 68 percent of calories from fat, 39 g fat, 5 g saturated fat, 73 mg cholesterol, 11 g carbohydrates, 31 g protein, 554 mg sodium, 3 g fiber