Grilled Chicken Salad and 2 Salad Dressing Recipes

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Top-ranked recipe named "Grilled Chicken Salad and 2 Salad Dressing Recipes"


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coconut; Toasted, optional
4 md Boneless, skinless chicken
1/4 c red onion; Chopped, optional
4 c mixed greens; or up to 50% more, torn
4 c fresh fruit; Cut-up
black pepper; Cracked
1 Ginger Vinaigrette
1 Creamy Honey-Lime dressing
2 c Green wax beans; and/or yellow

Original recipe makes 1



* 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 (Ethel R Snyder) on Jul 16, 1997

Calories Per Serving: 4212 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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