Grilled Chicken Caribe Salad
|4 boneless, skinless, chicken breast halves|
|2 bagssalad greens; pre-cut, washed|
|1 teaspoonCoarse salt|
|1/4 teaspoonBlack Pepper; ground|
|1/2 cupolive oil|
|2 TBLScitrus dressing; (recipe follows)|
|12 Tomato; wedges|
|4 TBLSyellow bell pepper; thinly sliced|
|4 TBLSred bell pepper; thinly sliced|
|4 TBLSBermuda onion; thinly sliced|
|1 cupfresh papaya; diced|
|4 TBLcilantro sprigs|
|1 teaspoontoasted sesame seeds|
|2 TBLSFresh lime juice|
|1/2 teaspoonDijon mustard|
|1/2 teaspoonginger; grated|
|1/4 teaspoonfresh garlic; finely minced|
|1 TBLSlite soy sauce|
|1/4 teaspoonround cumin|
|1/4 teaspoonCoarse salt|
|2 TBLScilantro; chopped|
|1/2 teaspoonSesame oil|
|1/2 cupCanola oil|
Grilled Chicken Caribe Salad Preparation
Prepare Citrus Dressing:
Place all the ingredients except the canola oil in a blender and puree. With the blender running, slowly add the oil to emulsify. Remove to a container and chill 1 hour before using. Stir before using.
Preheat gas or charcoal grill. Season the chicken with salt and pepper. Brush chicken with oil; place on grill and cook, turning, about 3 - 5 minutes on each side, or until cooked throughout. While chicken grills, toss the lettuce with dressing. Mound onto 4 plates or into 4 bowls. Garnish with remaining ingredients. Slice chicken into serving size pieces and place on salad.
Nutritional Information, Per Serving:
370 calories; 16 g fat; 2 g saturated fat; 22 g carbohydrate; 7 g fiber
Republished with permission, National Chicken Council.
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