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Salads and Entrées

Thai Salad

SERVINGS: 3 to 4
PREPARATION TIME: 1 hour

INGREDIENTS

12  ounces  boneless    skinless    chicken breast

2   tablespoons reduced-salt    teriyaki    sauce

½   avocado

6   cups    mixed   greens  (romaine,   leaf    lettuce,    and iceberg)    ½   cup chopped

fresh   cilantro

¼   cup chopped peanuts

4   scallions,  chopped

½   teaspoon    red pepper  flakes

1   cup diced   cucumber

DIRECTIONS

1. Place the chicken and teriyaki sauce in a glass container, and marinate for
   30 minutes in the refrigerator.


2. Remove the chicken from the container, and pour the marinade into a
   small bowl.


3. Place the chicken on the grill, and cook each side for 5 minutes, brushing
   on the marinade as it cooks.


4. While the chicken cooks, slice the avocado.


5. Place the mixed greens over 2 to 3 serving plates. Add the cilantro,
   peanuts, scallions, red pepper flakes, cucumber, and avocado.


6. Place the chicken over the salads. Serve.

Mexican Chicken Salad

SERVINGS: 2