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Title: Grilled Chicken Salad And 2 Salad Dressing Recipes
Yield: 1 Servings

Ingredients

      4 md boneless skinless chicken
      1    breast halves, --
      1    (about 12- ounces)
      2 c  green and/or yellow wax
      1    beans, -- optional
      4 c  to 6 cups torn or shredded
      1    mixed greens; -- (see
      1    list below) *
      4 c  cut-up fresh fruit; -- (see
      1    list below) **
    1/4 c  chopped red onion, --
      1    optional
      1    toasted coconut, --
      1    optional
      1    cracked black pepper, --
      1    optional
      1    recipe
      1    recipe
      1    ginger vinaigrette dressing
      1    or -- see recipe ***
      1    creamy honey-lime dressing
      1    see recipe ****

Instructions

* 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.

Recipe By : BETTER HOMES AND GARDENS MAGAZINE -- SEPTEMBER 1996

From: Ethel R Snyder Date: 16 Jul 97 Mastercook
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