Grilled chicken and shrimp salad

1 Servings

Ingredients

Quantity Ingredient
12 ounces Shrimp, Large, Fresh, peeled, deveined; butterflied
2 teaspoons Olive Oil
Salt; to taste
Cayenne Pepper; to taste
1 tablespoon Lime juice, fresh
12 ounces Chicken breasts, boneless, skinless
2 cups Romaine Lettuce hearts, Chopped; bite-sized pieces
1 large Kirby cucumber, seeded, halfed lengthwise; 1/2 inch slices
2 Plum tomatoes, seeded, diced
⅔ cup Red Onions, diced
1 cup Papaya cubes
2 tablespoons Papayas, Cubes; for garnish
1 cup Cilantro, Fresh, Chopped
½ cup Basil, Fresh, Leaves, torn
Peanuts, roasted, chopped; for garnish

Directions

1. Prepare coals for grilling or preheat broiler.

2. Toss shrimp with half of the oil & season with salt & cayenne. Grill or broil until just done, about 6 minutes, turning once. Place in a bowl & toss with half of the lime juice.

3. Brush chicken with remaining oil & rub with salt. Grill or broil till done, about 5 minutes per side. When cool enough to handle, cut the chicken into bite-sized pieces, place in a bowl, & toss with the remaining lime juice.

4. In a large bowl, combine the chicken, shrimp, lettuce, cucumber, tomatoes, onion, i cup papaya, cilantro, & ½ cup basil. Toss with Tamarind-Honey Dressing (see resipe).

5. To serve, transfer to a serving platter & garnish with peanuts & additional papaya & basil.

Recipe By : Terrific Pacific Cookbook Posted to FOODWINE Digest 24 November 96 Date: Sun, 24 Nov 1996 21:09:15 -0500 From: Randee Fried <Noellekk@...> NOTES : This is an extraordinary salad of grilled large shrimp & chicken breasts, papaya, vegetables & herbs tossed in a fragrant dressing that combines my favorite sweet & sour flavors: tamarind & honey. You can serve it

either cold or warm. In the latter case I find it tastier to mound the chicken & shrimp on the vegetables & papaya & drizzle it with the dressing.

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