Recipe - Grilled Chicken Salad And 2 Salad Dressing Recipes

4 md Boneless skinless chicken
breast halves, (about 12
ounces)
2 cup Green and/or yellow wax
beans,, optional
4 cup To 6 cups torn or shredded
mixed greens;, (see list
below) *
4 cup Cutup fresh fruit;; (see
list below) **
One fourth cup Chopped red onion;, optional
Toasted coconut;, optional
Cracked black pepper;,
optional
1 Recipe Ginger Vinaigrette
dressing OR, see recipe ***
1 Recipe Creamy HoneyLime
dressing;, see recipe ****

* Mixed greens: leaf lettuce, flowering kale, curly endive, or spinach.
**Cutup 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 crisptender. 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 HoneyLime Dressing. Makes 4 maindish 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, One half teaspoon sesame oil,
and One half to One half teaspoon ground red pepper. Cover and blend till mixed. With
the blender or food processor running, slowly add One half 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 Three fourths cups.

****Creamy HoneyLime dressing: In a small mixing bowl combine 1/3 cup
plain lowfat or fatfree yogurt, 1/3 cup regular or or light dairy sour
cream, 2 tablespoons honey, 1 One half teaspoons lemon peel, 2 teaspoons finely
shredded lime or lemon peel, 2 teaspoons lime or lemon juice, One fourth teaspoon
salt, and One fourth 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
MCRecipe Digest V1 #674 by essie49@juno.com (Ethel R Snyder) on Jul 16,
1997