| Home | Features | Cooking Dictionary | Cook-&-Book Reviews | Read the Articles |

Appetizer Recipes Bar & Brownie Recipes Beef & Veal Recipes Beverage & Drink Recipes Bread Recipes Breakfast Recipes Cake & Frosting Recipes Candy Recipes Chicken Recipes Cookie Recipes Dessert Recipes Ground Meat & Sausage Holiday Recipes International Recipes Lamb Recipes Pet Recipes Pie & Pie Crust Recipes Pork & Ham Recipes Salad & Dressing Recipes Sandwich Recipes Sauce & Condiment Recipes Seafood & Fish Recipes Sidedish Recipes Soup & Stew Recipes Special Diets Recipes Turkey Recipes Vegetarian Entree Recipes Wild Game Recipes

Grilled California Chicken Salad

Cilantro Vinaigrette (recipe follows)

2 skinless, boneless chicken breast halves

1 1/2 cups fresh green beans, diagonally cut into 1 1/2-inch pieces

4 cups torn mixed salad greens

1 orange, peeled with pith removed and sliced

1 mango, seeded, peeled and sliced

Toasted sesame seed

1. Prepare the Cilantro Vinaigrette, reserving half of the vinaigrette for dressing.
2. Rinse chicken, pat dry with paper towels. In a medium glass bowl, combine remaining vinaigrette and chicken. Cover and marinate in the refrigerator for a minimum of 30 minutes or up to 4 hours. Drain, reserving marinade.
3. Grill chicken on an uncovered grill directly over medium-hot coals for 12 minutes. Turn chicken and brush with reserved marinade; grill 3 to 6 minutes more or until tender and juices run clear. Discard any remaining marinade.
4. Meanwhile, in a small saucepan cook the green beans, uncovered, in a small amount of boiling water about 15 minutes or until crisp tender. Drain beans.
5. To serve, divide torn salad greens between two dinner plates. Slice each chicken breast crosswise into 6 to 8 pieces. Reassemble chicken breasts onto the greens. Arrange the cooked beans, orange slices and mango slices on greens in a decorative manner. Shake reserved vinaigrette well; drizzle some over each serving. Sprinkle with toasted sesame seed.

Makes 2 servings.

Cilantro Vinaigrette

1/4 cup papaya or apricot nectar

3 tablespoons chopped fresh cilantro leaves

2 tablespoons olive or vegetable oil

2 tablespoons seasoned rice wine vinegar

1 teaspoon toasted sesame oil

1/2 teaspoon ground ginger

1/8 teaspoon ground red pepper

1. Combine all ingredients in a screw-top jar, cover and shake well. Store in refrigerator for up to 2 weeks. Shake well before serving.

Makes 1/2 cup.