Grilled Chicken Caribe Salad

4 skinless, boneless chicken breast halves 1 teaspoon coarse salt 1/4 teaspoon ground black pepper 2 tablespoons olive oil
2 packages pre-cut, washed salad greens 1/2 cup Citrus Dressing (recipe follows)

Garnishes:
12 tomato wedges
4 tablespoons thinly sliced yellow bell pepper
4 tablespoons thinly sliced red bell pepper
4 tablespoons thinly sliced Bermuda onion
1 cup diced fresh papaya
4 tablespoons cilantro sprigs
1 teaspoon toasted sesame seeds

Preheat gas or charcoal grill.
Season the chicken with salt and pepper. Brush chicken with oil; place on grill and cook, turning, about 3 to 5 minutes on each side, or until cooked throughout.
While chicken grills, toss the lettuce with dressing. Mound onto 4 plates or into 4 bowls. Garnish with remaining ingredients.
Slice chicken into serving size pieces and place on salad.

Makes 4 servings.

Citrus Dressing

2 tablespoons honey 2 tablespoons fresh lime juice 1/2 teaspoon Dijon mustard 1/2 teaspoon grated gingerroot 1/4 teaspoon finely minced fresh garlic 1 tablespoon soy sauce 1/4 teaspoon round cumin 1/4 teaspoon coarse salt 2 tablespoons chopped fresh cilantro 1/2 teaspoon sesame oil 1/2 cup canola or vegetable oil

Place all the ingredients except the oil in a blender and puree. With the blender running, slowly add the oil to emulsify. Remove to a container and chill 1 hour before using. Stir before using.

Recipe and photograph provided courtesy of the National Chicken Council. Used with permission.