Terrytx posted 04-23-98
Exported from MasterCook *
Grilled Chicken Salad with Ginger Vinaigrette
Recipe By : Better Homes and Garden Low-Fat Low- Cal
Serving Size : 4 Preparation Time :0:00
Categories : Chicken Low Fat
Outdoor Cooking Salad Dressing
Salads
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 medium boned and skinned chicken breast halves
2 cups green and/or yellow wax beans -- optional
4 to 6 cups torn or shredd mixed greens, such as leaf lettuce, flowering kale, curly endive
or spinach
4 cups cut up fresh fruit, ex.
mangoes, carambola (star fruit), peaches
nectarines, kiwi, strawberries, or grapes
1/4 cup chopped red onion -- optional
toasted coconut -- optional
cracked black pepper -- optional
Ginger Vinaigrette:
1 cup papaya or apricot nectar
1/3 cup rice wine vinegar or white wine vinegar
4 teaspoons fresh grated ginger root
1/2 teaspoon sesame oil
1/4 to 1/2 tsp. ground red pepper
1/3 cup olive or salad oil
For Ginger Vinaigrette:
In a blender or food processor combine all vinaigrette ingredients, except oil. Cover and blend till mixed.
With blender or processor, slowly add oil through the hole in the top, blending till smooth. Cover and store in the refrigerator until ready to use or for up to 2 weeks.
Per tbl.- 29 cal, 3 g fat
For Salad:
Rinse chicken; pat dry with paper towels. Grill chicken on the rack of an uncovered grill directly over medium coals for 12-15 minutes or till chicken is tender and no longer pink, turning once.
Meanwhile, if using beans, cook, covered in a small amount of boiling water for 8-10 minutes or till crisp-tender; drain.
Slice each grilled chicken breast crosswise into thin pieces. Line 4 plates with mixed greens. Top with chicken, cooked beans (if using), and fruit. If desired, top with onion, coconut, and black pepper.
Serve with Ginger Vinaigrette.
Salad without dressing- 224 cal 3 g fat