Chicken Salad with Kiwi & Honey-Lime Dressing

Once an expensive imported fruit, the beautiful green kiwifruit is now grown extensively in this country.

3/4 pound skinless, boneless chicken breasts
2 teaspoons grated lime zest
1/4 cup fresh lime juice
2 tablespoons honey
2 tablespoons reduced-sodium soy sauce
1/2 teaspoon ground ginger
8 cups (loosely packed) shredded romaine lettuce
2 kiwifruit, peeled, halved lengthwise, and thinly sliced crosswise
1/2 cup canned sliced water chestnuts, rinsed and drained
1/4 cup sliced scallions

1. In a vegetable steamer, cook the chicken until cooked through, 10 to 12 minutes. Transfer the chicken to a plate and set aside to cool. When cool enough to handle, cut the chicken into slices (reserve any juices that have collected on the plate).
2. In a small bowl, combine the lime zest, lime juice, honey, soy sauce, ginger, and any reserved chicken juices. Pour 1/3 cup of this dressing over the chicken slices and set aside to marinate in the refrigerator for at least 1 hour.
3. Line individual serving plates with shredded lettuce. Arrange the kiwi and water chestnut slices around the outside. Mound the chicken in the center and sprinkle with the scallions. Drizzle the remaining dressing over the salad (including any left in bowl the cooked chicken was marinating in). Makes 4 servings

Makes Makes 4 servings
servings.

Per serving: 185 calories, 2.4g total fat (0.6g saturated), 49mg cholesterol, 4.5g dietary fiber, 21g carbohydrate, 21g protein, 322mg sodium.