Grilled chicken salad and 2 salad dressing recipes

 
             GRILLED CHICKEN SALAD AND 2 SALAD DRESSING RECIPES
 
 Recipe By     : BETTER HOMES AND GARDENS MAGAZINE -- SEPTEMBER 1996
 Serving Size  : 1    Preparation Time :0:00
 Categories    : Chicken                          Poultry
                 Salads                           Salad Dressings
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    4      medium        boneless skinless chicken breast halves, --
 (about 12- ounces)
    2      cups          green and/or yellow wax beans, -- optional
    4      cups          to 6 cups torn or shredded mixed greens; -- (see
 list below) *
    4      cups          cut-up fresh fruit; -- (see list below) **
      1/4  cup           chopped red onion, -- optional
                         toasted coconut, -- optional
                         cracked black pepper, -- optional
    1      recipe        Ginger Vinaigrette dressing OR -- see recipe ***
    1      recipe        Creamy Honey-Lime dressing; -- see recipe ****
 
  * 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. 
 
 
 
 
 
 
 
 
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