Grilled Chicken Salad with Cilantro Pesto Mayonnaise
INGREDIENTS:
4 md 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 ****
4 md 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 ****
* 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.
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.