Preparation:
1. Place chicken in shallow glass or plastic dish. Prepare Honey Lime Vinaigrette. Reserve half of the vinaigrette. Pour remaining vinaigrette over chicken; turn chicken to coat with vinaigrette. Cover and refrigerate 30 minutes.
2. Heat coals or gas grill. Remove chicken from vinaigrette. Cover and grill chicken 4 to 6 inches from medium heat 15 to 20 minutes, turning once, until juice is no longer pink when centers of thickest pieces are cut. Cut chicken diagonally into 1/2-inch slices.
3. Toss salad greens, bell pepper, onions and reserved vinaigrette. Top with chicken. Just before serving, squeeze juice from lime wedges lightly over salad. |
