Wednesday, June 22, 2011

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
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)

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