Chicken Salad with Kiwi & Lime-Ginger Dressing
This california style salad is made with kiwifruit and water chestnuts and tossed with a tangy chili vigaigrette.
Kiwis are sually firm when sold, but they readily ripen at room temperature. Choose plump, unbruised fruits; avoid any with shriveled skin.
1/2 teaspoon each dried tarragon, salt and pepper
4 skinless, boneless chicken breast, halves(5 ounces each)
1/2 teapsoon grated lime zest
3 teaspoons lime juice
3 teaspoons chili sauce
1 tablespoon honey
1 teaspoon olive oil
3/4 teaspoon ground ginger
4 cups sliced romaine lettuce
4 kiwifruit, peeled and cut into 1/2 inch cubes
1/2 cup canned sliced water chestnuts, rinsed and cut into strips
1. Preheat the broiler. Rub the tarragon, 1/4 teaspoon of the salt, and the pepper into the chicken. Broil 6 inches from the heat for 4 minutes per side or until cooked through. Cool to room temperature and slice crosswise into 1/2 inch slices.
2. Meanwhile, in a large bowl, whisk together the lime zest, lime juice, chili sauce, honey, oil, ginger, and the remaining 1/4 teaspoon salt.
3. Add the romaine, kiwi and water chestnuts, tossing to combine. Add the chicken and toss again.