Grilled Chicken Salad And 2 Salad Dressing Recipes

* Exported from MasterCook *

GRILLED CHICKEN SALAD AND 2 SALAD DRESSING RECIPES

Recipe By : BETTER HOMES AND GARDENS MAGAZINE -- SEPTEMBER 1996
Serving Size : 1 Preparation Time :0:00
Categories : Chicken Poultry
Salads Salad Dressings

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 medium 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) **
1/4 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 ****

* 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, 1/3 cup rice wine or white
wine vinegar, 4 teaspoons grated fresh gingerroot, 1/2 teaspoon sesame
oil, and 1/2 to 1/2 teaspoon ground red pepper. Cover and blend till
mixed. With the blender or food processor running, slowly add 1/2 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 1 3/4 cups.

****Creamy Honey-Lime dressing: In a small mixing bowl combine 1/3 cup
plain low-fat or fat-free yogurt, 1/3 cup regular or or light dairy sour
cream, 2 tablespoons honey, 1 1/2 teaspoons lemon peel, 2 teaspoons
finely shredded lime or lemon peel, 2 teaspoons lime or lemon juice, 1/4
teaspoon salt, and 1/4 teaspoon pepper. Cover and store in the
refrigerator for up to 1 week. Makes about 1 cup.








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