Ingredients Jump to Instructions ↓

  1. 2 skinless, boneless chicken breast halves

  2. 1 1/2 cups fresh green beans, diagonally cut into 1 1/2-inch pieces 4 cups torn mixed salad greens

  3. 1 orange, peeled with pith removed and sliced

  4. 1 mango, seeded, peeled and sliced Toasted sesame seed

  5. 1/4 cup papaya or apricot nectar

  6. 3 tablespoons chopped fresh cilantro leaves

  7. 2 tablespoons olive or vegetable oil

  8. 2 tablespoons seasoned rice wine vinegar

  9. 1 teaspoon toasted sesame oil

  10. 1/2 teaspoon ground ginger

  11. 1/8 teaspoon ground red pepper

Instructions Jump to Ingredients ↑

  1. 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. Combine all ingredients in a screw-top jar, cover and shake well. Store in refrigerator for up to 2 weeks. Shake well before serving.


Send feedback