Grilled Chicken Salad

Recipes (cont.)

1 pound (0.5 kg) boneless chicken breasts

1 Tablespoon (15 ml) vegetable oil

2 Tablespoons (30 ml) soy sauce

1 Tablespoon (15 ml) honey

2 cloves garlic, crushed

1 Tablespoon (15 ml) curry powder

1 teaspoon (5 ml) ground turmeric

1 teaspoon (5 ml) ground ginger

1 teaspoon (5 ml) ground cumin Mixed salad greens

Directions

1.Cut chicken into 1-inch strips. In a glass dish or plastic zipper bag, combine remaining ingredients, except salad greens. Add chicken; stir or toss to coat. Marinate in refrigerator at least 30 minutes.

2.Preheat grill to 350°F (177°C).

3.Remove chicken from marinade; discard marinade. Place chicken strips on grill; cover.

4.Grill chicken strips 4 to 5 minutes on each side, until juices run clear and meat is no longer pink. Let chicken rest for several minutes.

5.Serve chicken over mixed greens.

Serves: 4

Mahi Mahi With Ginger and Dill

1/4 cup (60 ml) lime juice

1/4 teaspoon (1.3 ml) coarsely ground black pepper 1/4 teaspoon (1.3 ml) fresh grated ginger root

1/4 teaspoon (1.3 ml) dill weed 3/4 pound (0.3 kg) mahi mahi

Directions

1.In a glass dish or plastic zipper bag, combine all ingredients, except mahi mahi. Add fish; stir or toss to coat. Marinate in refrigerator 30 minutes to 1 hour.

2.Preheat grill on SEAR.

3.Remove fish from marinade; discard marinade. Place fish on grill; cover.

4.Grill 5 minutes; turn fish.

5.Reduce heat to 375°F (190°C). Grill 5 minutes longer or until fish flakes easily when tested with a fork.

Serves: 2

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