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Full Online Book HomeLearning KitchenSalads And Dressings - Grilled With Ginger Vinaigrette
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Salads And Dressings - Grilled With Ginger Vinaigrette Post by :stoneyboy Category :Learning Kitchen Author :Unknown Date :March 2012 Read :1778

Click below to download : Salads And Dressings - Grilled With Ginger Vinaigrette (Format : PDF)

Salads And Dressings - Grilled With Ginger Vinaigrette

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
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