*  Exported from  MasterCook  *

            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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