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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
- Prepare the Cilantro Vinaigrette, reserving half of the vinaigrette for dressing.
- 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.
- 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.
- 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.
- 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
- 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.
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