Ingredients:
4 medium skinless, boneless chicken breast halves
2 cups green beans
8 cups shredded mixed greens
2 oranges, sliced
2 mangos, seeded, peeled, and sliced
Chopped peanuts or toasted sesame seed (optional)
Cilantro Vinaigrette:
½ cup papaya or apricot nectar
6 tablespoons snipped cilantro
¼ cup olive oil
¼ rice wine vinegar or white wine vinegar
2 teaspoons toasted sesame oil
1 teaspoon ground ginger
¼ – ½ teaspoon ground red pepper.
Directions:
Prepare the Cilantro Vinaigrette by combining all ingredients in a screw-top jar, cover and shake well. Reserve half of the vinaigrette for dressing. Rinse chicken; pat dry with paper towels. In a medium bowl combine remaining vinaigrette and chicken. Cover and marinate in the refrigerator for 30 minutes.
Drain chicken and grill on an uncovered grill directly over medium coals for 9 minutes. Turn chicken and grill 3 to 6 minutes more or until tender and no longer pink. Cover on a plate and let rest 5 minutes.
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 the shredded mixed greens between 2 salad plates. Slice each chicken breast crosswise into 6 to 8 pieces. Reassemble chicken breasts on greens. Arrange cooked beans, orange slices, and mango slices on greens. Shake the reserved vinaigrette well; drizzle some over each serving. If desired, sprinkle with chopped peanuts or sesame seed.
Makes 4 servings
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