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GEDI PINEAPPLE CHICKEN SALAD

Coastweek - - This colourful recipe is also courtesy of DEL MONTE
pineapple products (the Thika estate operators) - but once again
we used fresh pineapples and an avocado from Gedi, near Malindi.

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INGREDIENTS: (serves four a main course)

• one third cup pineapple juice (for dressing)

• one and a half cups Gedi pineapples, diced

• three tablespoons white wine vinegar (for dressing)

• three tablespoons lime juice (for dressing)

• two teaspoons sugar (for dressing)

• half a teaspoon ground cumin (for dressing)

• one third cup vegetable oil (for dressing)

• one tablespoon water, hot (for dressing)

• one tablespoon cilantro, fresh, chopped (for dressing)

• one pound     chicken breasts, boneless, skinless

• one pinch salt and pepper to taste

• four cups lettuce, romaine, torn

• one cups red bell pepper, sliced into strips

• one avocado, sliced (optional)

• half a red onion red onion, small, thinly sliced

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PREPARATION:

1. Stir together pineapple juice, vinegar, lime juice, sugar and cumin in a small bowl.

2. Slowly whisk in oil, beating constantly, until combined, then whisk in hot water.

3. Stir in cilantro.

4. Remove two tablespoons to a smaller bowl and cover and refrigerate remaining dressing.

5. Sprinkle chicken with salt and pepper and place on a grill over medium hot coals.

6. Cook for about 20 minutes, turning and basting with two tablespoons dressing, until chicken is cooked through.

7. Chill well, then cut into bite-size strips.

8. To assemble salad, place 1 cup lettuce in four individual bowls.

9. Top each with equal amounts of chicken, pineapple, red pepper, avocado and onion.

10. Drizzle with chilled dressing.

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