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Grilled Chicken Salad and 2 Salad Dressing Recipes

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Chicken Poultry Salad dress Salads


  • 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.
Recipe by: BETTER HOMES AND GARDENS MAGAZINE -- SEPTEMBER 1996 Posted to MC-Recipe Digest V1 #674 by (Ethel R Snyder) on Jul 16, 1997