Grilled Chicken Salad And 2 Salad Dressing Recipes

Course : Grilling
Serves: 1
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4 medium chicken breast halves -- boneless skinless
2 cups green and/or yellow wax beans -- optional
4 cups to 6 cups torn or shredded mixed greens *
4 cups cut-up fresh fruit; -- (see list below) **
1/4 cup chopped red onion -- , optional
1/4 cup toasted coconut -- , optional
1 teaspoon cracked black pepper -- , optional
1 recipe ginger vinaigrette dressing or -- see recipe ---
1 recipe creamy honey-lime dressing

Preparation / 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, 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 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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