4 Skinless/boneless Chicken Breast Halves
2 Bags Pre-cut, Washed Salad Greens
1 Teaspoon Coarse Salt
¼ Teaspoon Ground Black Pepper
½ Cup Olive Oil
2 Tablespoons Citrus Dressing (recipe Follows)
12 Tomato Wedges
4 Tablespoons Thinly Sliced Yellow Bell Pepper
4 Tablespoons Thinly Sliced Red Bell Pepper
4 Tablespoons Thinly Sliced Bermuda Onion
1 Cup Diced Fresh Papaya
4 Tablespoons Cilantro Sprigs
1 Teaspoon Toasted Sesame Seeds
Preparation:
Preheat Gas Or Charcoal Grill.
Season The Chicken With Salt And Pepper. Brush Chicken With Oil; Place On Grill And Cook, Turning, About 3 To 5 Minutes On Each Side, Or Until Cooked Throughout.
While Chicken Grills, Toss The Lettuce With Dressing. Mound Onto 4 Plates Or Into 4 Bowls. Garnish With Remaining Ingredients.
Slice Chicken Into Serving Size Pieces And Place On Salad.
A Quick, Tasty And Colorful Chicken Salad!
Makes 4 Servings.
You can serve with your family and friends.
