Grilled Chicken And Shrimp Salad

I have a friend who was sent to plant a church in a hostile city, in a neighborhood dominated by sexual perversion. While making the rounds, introducing himself to pastors already serving in the city one pastor warned him that so many others had sought to minister to that demographic, but, the pastor reasoned, they just weren’t reachable. My friend, though he had served in the special forces, and could well be Chuck Norris’s younger brother, broke down in tears. He explained to the pastor, “If the gospel has no power to save them, it has no power to save me.”

R.C. Sproul Jr.

CATEGORY	CUISINE	TAG	YIELD
Meats, Grains			1	Servings

INGREDIENTS

12	oz	Shrimp, Large Fresh
		peeled deveined
		butterflied
2	t	Olive Oil
		Salt, to taste
		Cayenne Pepper, to taste
1	T	Lime juice, fresh
12	oz	Chicken breasts, boneless
		skinless
2	c	Romaine Lettuce hearts
		Chopped bite-sized
		pieces
1		Kirby cucumber, seeded
		halfed lengthwise 1/2
		inch slices
2		Plum tomatoes, seeded diced
2/3	c	Red Onions, diced
1	c	Papaya cubes
2	T	Papayas, Cubes for garnish
1	c	Cilantro, Fresh Chopped
1/2	c	Basil, Fresh Leaves torn
		Peanuts, roasted chopped
		for garnish

INSTRUCTIONS

Prepare coals for grilling or preheat broiler. Toss shrimp with half
of the oil & season with salt & cayenne. Grill or broil until just
done, about 6 minutes, turning once. Place in a bowl & toss with half
of the lime juice. Brush chicken with remaining oil & rub with salt.
Grill or broil till done, about 5 minutes per side. When cool enough
to handle, cut the chicken into bite-sized pieces, place in a bowl, &
toss with the remaining lime juice. In a large bowl, combine the
chicken, shrimp, lettuce, cucumber, tomatoes, onion, i cup papaya,
cilantro, & 1/2 cup basil. Toss with Tamarind-Honey Dressing (see
resipe). To serve, transfer to a serving platter & garnish with
peanuts & additional papaya & basil. Recipe By : Terrific Pacific
Cookbook  Posted to FOODWINE Digest 24 November 96  Date:    Sun, 24
Nov 1996 21:09:15 -0500  From:    Randee Fried <Noellekk@AOL.COM>
NOTES : This is an extraordinary salad of grilled large shrimp &
chicken breasts, papaya, vegetables & herbs tossed in a fragrant
dressing that  combines my favorite sweet & sour flavors: tamarind &
honey. You can  serve it  either cold or warm. In the latter case I
find it tastier to mound the  chicken & shrimp on the vegetables &
papaya & drizzle it with the  dressing.

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