| Grilled Chicken Salad with Peach Salsa |
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| 2 tablespoons lime juice |
8 cups mixed fresh salad greens |
| 2 tablespoons honey |
1/4 cup Cilantro Peach Vinaigrette |
| 1 tablespoon soy sauce |
1 teaspoon prepared horseradish |
| 1 tablespoon seeded, finely minced jalapeño pepper |
1-1/3 cups Peach Salsa |
| 1 pound boneless skinless chicken breast halves |
3/4 cup chopped pecans, toasted |
| To make marinade, in a small bowl, combine lime juice, honey, soy sauce and jalapeño pepper. Place chicken in a shallow container or zip-top plastic bag and cover with marinade. Marinate at least 2 hours in the refrigerator. Remove chicken from marinade, discard marinade. Preheat grill and cook chicken until done, (about 5 minutes on each side over medium hot coals). Let chicken stand for 5 minutes, then cut into thin strips. Meanwhile, toss salad greens in Vinaigrette and arrange on a large serving platter or on 4 individual serving plates. Top evenly with chicken, Peach Salsa and pecans. |
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| Yield: 4 servings |
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