GRILLED CHICKEN SALAD Serves 4 4 whole boneless chicken breasts without skin 1 head radicchio 12 ounces mesclun or mixed baby greens 1 whole pear or apple 8 ounces sunflower sprouts 1 ounce goat cheese 2 cloves garlic, crushed

The chicken can be marinated Thai style for a variation in taste, in which case the marinade consists of: juice of 2 small (or 1 large) limes 1/2 tablespoon grated orange zest 1/2 tablespoon fresh ginger 2 cloves fresh garlic 1 stick lemongrass, finely chopped 1 scallion, finely chopped 1/2teaspoon red pepper flakes 1/2 tablespoon fresh cilantro (optional) DIRECTIONS Marinate the chicken for the same amount of time and I suggest the orange-ginger or sesame-ginger vinaigrette to serve with the salad. The goat cheese still works well with this variation, but any soft cheese, if desired, will suffice. The pear or apple also blend nicely but orange or pink grapefruit slices would make a piquant combination.

DIRECTIONS: Combine marinade ingredients. Pierce chicken breasts with fork, each one 5 times on each side. Marinate at room temperature for 20 minutes if you're in a hurry, and 30 minutes if you can. Remove outer leaves from raddiccio, and tear leaves coarsely into bite-sized pieces. Rinse and place in salad spinner. Soak baby greens for 5 minutes in very cold water, then add to salad spinner. Place in fridge. If grilling: Pre-heat grill or broiler. Brush grill with oil or use Pam. Place chicken in center of grill and cook for 8 minutes, then turn and grill another 2 minutes. Chicken breasts should feel slightly firm, not soft. If still soft, due to thickness, cook until firmer to the touch. Remove from grill, and keep warm. If broiling: Place chicken reasonably close to flame or element, and brown on both sides about 3 - 5 minutes per side (depending on heat). Keep warm. TO SERVE: Prepare salad dressing of choice. Spin salad greens and make mound in center of dinner plate. Break goat cheese into very small, even-sized pieces, and toss into salad mixture. Cut pear or apple in half, and remove seeds. Slice thinly with sharp knife, then taking a few slices , fan 5 or 6 pieces in center of salad mixture. Slice chicken on bias and layer on either side of greens. Add several sunflower sprouts, and arrange as desired. Drizzle salad dressing over greens, but not over chicken. Serve with crusty French bread and a chilled white wine, such as Sancerre, Fumee Blanc, or decent quality Pinot Grigio.