Grilled Chicken Kiwi Salad

Wow, this is a great summer salad that is unique and delicious! It makes a super meal served with bread. If you look over the ingredient list and find they look good, then give this recipe a try... I bet you'll love it! I don't always use endives... sometimes I make it work with what I have on hand for the salad (just greens and tomatoes). Cooks note: Ginger may be frozen and grated as needed.

• Ready In: 30 mins
• Serves: 6

Ingredients

• Marinade

• 2  tablespoons soy sauce
• 1 1⁄2 tablespoons lime juice
• 2  tablespoons brown sugar, packed
• 1  tablespoon garlic, minced
• 4  boneless skinless chicken breast halves, well-rinsed and patted dry

• Kiwi Vinaigrette

• 2  kiwi fruits, firm and ripe, peeled and chopped
• 1  garlic clove, chopped
• 1  teaspoon ginger, grated (see cook's note)
• 1⁄2 teaspoon crushed red pepper flakes (may use 1/2 minced, seeded fresh hot red chile)
• 1 1⁄2 teaspoons Dijon mustard
• 3  tablespoons white wine vinegar
• 1⁄2 cup light olive oil
•  salt and pepper

• Salad

• 8  cups  mixed greens, torn into bite-size pieces
• 2  medium Belgian endive, thinly sliced crosswise (I use Costco's mixed spring greens)
• 1⁄4 cup alfalfa sprout (may use bean sprouts if preferred)
• 16  cherry tomatoes, halved

Directions

1. For Marinade: Combine all and stir well to dissolve the sugar.
2. Add the chicken and turn to coat.
3. Cover and refrigerate for 2 to 6 hours (it's also great if marinated all day).
4. Grill or broil chicken until cooked through but moist inside, 4-5 minutes per side. Cool to room temperature. Slice into 1/2-inch thick slices.
5. For Dressing: Process all but oil, then drizzle in the oil through the feed tube until the mixture is emulsified.
6. Transfer to a bowl and season with salt and pepper to taste.
7. I usually divide up salad ingredients on individual plates for the most attractive presentation possible with the sliced grilled chicken on each one. I let diners serve themselves dressing.