Grilled Chicken Salad And 2 Salad Dressing Recipes

Directions

1. * Mixed greens: leaf lettuce, flowering kale, curly endive, or possibly spinach.
2. **Cut-up fresh fruit: mango, carambola (star fruit), peaches, nectarines, kiwi fruit, strawberries, or possibly grapes.
3. Rinse chicken; pat dry. Grill chicken on an uncovered grill directly over medium coals for 12 to 15 min, turning once. (Or possibly, place chicken on the unheated rack of a broiler pan. Broil 4 to 5 min from heat 9 min or possibly until no longer pink, turning once). Meanwhile, if using green or possibly yellow beans; in a saucepan cook the beans, covered, in a small amount of boiling water for 8 to 10 min or possibly till crisp-tender. Drain. To serve. Slice the chicken breast crosswise into thin pcs. Line 4 plates with mixed greens.
4. Top with onion, coconut and black pepper. Serve with Ginger Vinaigrette dressing or possibly Creamy Honey-Lime Dressing.
5. Makes 4 main-dish servings.
6. ***Ginger Vinaigrette dressing: In a blender container or possibly food processor bowl combine 1 c. papaya or possibly apricot nectar, 1/3 c. rice wine or possibly white wine vinegar, 4 tsp. grated fresh gingerroot, 1/2 tsp. sesame oil, and 1/2 to 1/2 tsp. grnd red pepper. Cover and blend until mixed. With the blender or possibly food processor running, slowly add in 1/2 c. olive or possibly salad oil through the hole in the top, blending until smooth. Transfer to a storage container. Cover and store in the refrigerator until ready to serve or possibly for up to 2 weeks.
7. Makes about 1 3/4 c..
8. ****Creamy Honey-Lime dressing: In a small mixing bowl combine 1/3 c. plain low-fat or possibly fat-free yogurt, 1/3 c. regular or possibly or possibly light dairy lowfat sour cream, 2 Tbsp. honey, 1 1/2 tsp. lemon peel, 2 tsp. finely shredded lime or possibly lemon peel, 2 tsp. lime or possibly lemon juice, 1/4 tsp. salt, and 1/4 tsp. pepper. Cover and store in the refrigerator for up to 1 week.
9. Makes about 1 c..