GRILLED CHICKEN CARIBE SALAD
Makes one main course serving

Ingredients:
1 chicken breast half (about 5 ounces), boneless and skinless or tenderloins
4 cups mixed baby lettuces
¼ tsp kosher salt
Pinch ground black pepper
1 tsp olive oil
2 TBL citrus dressing (recipe follows)
3 tomato wedges
1 TBL thinly sliced yellow bell pepper
1 TBL thinly sliced red bell pepper
1 TBL thinly sliced Bermuda onion
¼ cup diced fresh papaya
1 TBL cilantro sprigs
¼ tsp toasted sesame seeds

Directions:
Preheat gas or charcoal grill. Season the chicken with salt and pepper. Brush chicken with oil; place on grill and cook, turning, about 3 - 5 minutes on each side, or until cooked throughout. While chicken grills, toss the lettuce with dressing. Mound onto a plate or into a bowl. Garnish with remaining ingredients. Slice chicken into serving size pieces and place on salad.

CITRUS DRESSING:

Ingredients:
2 TBL honey
2 TBL fresh lime juice
½ tsp Dijon mustard
½ tsp grated ginger
¼ tsp finely minced fresh garlic
1 TBL lite soy sauce
¼ tsp ground cumin
¼ tsp kosher salt
2 TBL chopped cilantro
½ tsp sesame oil
½ cup canola oil

Directions:
Place all the ingredients except the canola oil in a blender and puree. With the blender running, slowly add the oil to emulsify. Remove to a container and chill 1 hour before using. Stir before using.

Nutritional Information:
Per Serving: 370 calories; 16 g fat; 2 g saturated fat; 22 g carbohydrate; 7 g fiber