| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains, Fruits, Dairy |
|
Chicken, Poultry, Salad dress, Salads |
1 |
Servings |
INGREDIENTS
| 4 |
|
Boneless skinless chicken |
|
|
breast halves about 12- |
|
|
ounces |
| 2 |
c |
Green and/or yellow wax |
|
|
beans optional |
| 4 |
c |
To 6 cups torn or shredded |
|
|
mixed greens see list |
|
|
below * |
| 4 |
c |
Cut-up fresh fruit, see |
|
|
list below ** |
| 1/4 |
c |
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 |
|
|
**** |
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 Posted to MC-Recipe
Digest V1 #674 by essie49@juno.com (Ethel R Snyder) on Jul 16, 1997
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