Very cool salad recipe I found in the "Roots & Reef" paper

Grilled Chicken

& Honeydew Salad

By: Adrian Vernon

1/3 cup light mayonnaise

1 tbsp. rice wine vinegar

1-2 tbsp. fresh chopped sweet basil

2 ½tsp. brown sugar, divided

¼tsp garlic, chopped

1 tsp. cracked pepper

1¼lb. boneless, skinless chicken

breast halves

1 cup small honeydew melon balls or

cubes

1 large green onion, chopped

1/3 cup chopped pecans (or favorite

nut), roasted

Preheat grill to medium. In a medium bowl blend mayonnaise, rice wine vinegar, ½ tsp.

brown sugar, cracked pepper and salt to taste. Cover and chill.

Blend the remaining 2 tsp. brown sugar and garlic in a small bowl. Rub chicken evenly with

sugar mixture. Grill, covered, 8

-12 minutes, turning once. Remove when juices run clear.

Cool slightly.

Coarsely chop or shred chicken. Add chicken, melon and green onions to dressing mixture.

Serve immediately or chill before serving. Sprinkle with nuts before serving. (SERVES 4)