4 boneless, skinless chicken breast halves (1 lb)
6 cups bite-size pieces salad greens
1 medium red bell pepper, cut into strips
2 medium green onions, sliced (2 Tbsp)
Lime wedges, if desired
1/4 cup olive or vegetable oil
1 1/2 Tbsp. chopped cilantro
3 Tbsp lime juice
1 Tbsp. honey
3/4 tsp. ground cumin
1/4 tsp salt
1/8 tsp. pepper
1 or 2 cloves garlic, finely chopped
1. Method for Salad Dressing: Shake all ingredients in tightly covered container. Shake before serving.
2. Method for Salad: Place chicken in shallow glass or plastic dish. Reserve half of the Salad dressing. Pour remaining dressing over chicken; turn chicken to coat. Cover and refrigerate 30 minutes. Grill chicken in skillet on medium heat for 15-20 minutes, turning once, until juice is no longer pink when centers of thickest pieces are cut. Cut chicken diagonally into 1/2 inch slices. Toss salad greens, bell pepper, onions and reserved salad dressing.
Top with chicken. Just before serving, squeeze juice from lime wedges lightly over salad.