ingredients
/ Yields: 4 servings
- 2 tablespoon Lime juice
- 2 tablespoon Honey
- 1 tablespoon Soy sauce
- 1 tablespoon Seeded, finely minced jalapeno pepper
- 1 lb Boneless skinless chicken breast halves
- 8 cup Mixed fresh salad greens
- 1/4 cup Cilantro Peach Vinaigrette
- 1-1/3 cup Peach salsa
- 3/4 cup Chopped pecans, toasted
preparation
- To make marinade, in a small bowl, combine lime juice, honey, soy sauce and jalapeno pepper.
- Place chicken in a shallow container or zip-top plastic bag and cover with marinade.
- Marinate at least 2 hours in the refrigerator.
- Remove chicken from marinade, discard marinade.
- Preheat grill and cook chicken until done, (about 5 minutes on each side over medium hot coals).
- Let chicken stand for 5 minutes, then cut into thin strips.
- Meanwhile, toss salad greens in Vinaigrette and arrange on a large serving platter or on 4 individual serving plates.
- Top evenly with chicken, peach salsa and pecans.
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