Grilled chicken salad and 2 salad dressing recipes

1 Servings

Ingredients

Quantity Ingredient
4 mediums Boneless skinless chicken breast halves, (about 12- ounces)
2 cups Green and/or yellow wax beans,, optional
4 cups To 6 cups torn or shredded mixed greens;, (see list below) *
4 cups Cut-up fresh fruit;; (see list below) **
¼ cup Chopped red onion;, optional
Toasted coconut;, optional
Cracked black pepper;, optional
1 Recipe Ginger Vinaigrette dressing OR, see recipe ***
1 Recipe Creamy Honey-Lime dressing;, see recipe ****

Directions

* Mixed greens: leaf lettuce, flowering kale, curly endive, or spinach.

**Cut-up fresh fruit: mango, carambola (star fruit), peaches, nectarines, kiwi fruit, strawberries, or grapes.

Rinse chicken; pat dry. Grill chicken on an uncovered grill directly over medium coals for 12 to 15 minutes, turning once. (Or, place chicken on the unheated rack of a broiler pan. Broil 4 to 5 minutes from heat 9 minutes or till no longer pink, turning once). Meanwhile, if using green or yellow beans; in a saucepan cook the beans, covered, in a small amount of boiling water for 8 to 10 minutes or until crisp-tender. Drain. To serve. Slice the chicken breast crosswise into thin pieces. Line 4 plates with mixed greens.

Top with onion, coconut and black pepper. Serve with Ginger Vinaigrette dressing or Creamy Honey-Lime Dressing. Makes 4 main-dish servings.

***Ginger Vinaigrette dressing: In a blender container or food processor bowl combine 1 cup papaya or apricot nectar, ⅓ cup rice wine or white wine vinegar, 4 teaspoons grated fresh gingerroot, ½ teaspoon sesame oil, and ½ to ½ teaspoon ground red pepper. Cover and blend till mixed. With the blender or food processor running, slowly add ½ cup olive or salad oil through the hole in the top, blending till smooth. Transfer to a storage container. Cover and store in the refrigerator till ready to serve or for up to 2 weeks. Makes about 1¾ cups.

****Creamy Honey-Lime dressing: In a small mixing bowl combine ⅓ cup plain low-fat or fat-free yogurt, ⅓ cup regular or or light dairy sour cream, 2 tablespoons honey, 1 ½ teaspoons lemon peel, 2 teaspoons finely shredded lime or lemon peel, 2 teaspoons lime or lemon juice, ¼ teaspoon salt, and ¼ teaspoon pepper. Cover and store in the refrigerator for up to 1 week. Makes about 1 cup.

Recipe by: BETTER HOMES AND GARDENS MAGAZINE -- SEPTEMBER 1996 Posted to MC-Recipe Digest V1 #674 by essie49@... (Ethel R Snyder) on Jul 16, 1997

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