This light lunch salad is full of flavor and texture. Sweet kiwi, creamy avocado and spicy radishes combine with grilled chicken in a lime and basil flavored dressing.
Lightly coat chicken with cooking spray; sprinkle with 1/4 teaspoon of the salt and 1/8 teaspoon of the pepper. Grill chicken, covered, over medium heat 15 to 18 minutes or until done (165 degrees F).
Meanwhile, for dressing, whisk together lime juice, honey, olive oil, basil, mustard, minced garlic and the remaining 1/4 teaspoon salt and 1/8 teaspoon pepper.
Arrange the next spinach, kiwifruits, avocado slices and radishes on plates. Slice chicken and arrange on salads. If desired, top with cheese and additional basil. Drizzle with dressing.
Tip: To quickly and evenly slice radishes, use a mandolin slicer.
3 1/2 lean protein, 1 fat, 1 fruit, 1/2 starch