Grilled Thai chicken Salad

I discovered this recipe in this months Light and Tasty magazine. It is fab! I like that it can all be made ahead of time too.

1/2 c. hot water
2 tbsp. lime juice
3/4 c. flaked coconut
2 tsp curry powder
2 tsp minced ginger root
1 tsp. salt
4 boneless, skinless chicken breast halves
4 c. torn salad greens
1/ sweet red pepper (julienne sliced)
1/2 c. sugar snap peas

Dressing:
1/4 c. soy sauce (I use the Aloha brand because it is less salty)
2 tbsp. lime juice
2 tbsp coconut milk
2 tbsp creamy peanut butter
4 tsp. sugar

In a blender combine the first 6 ingredients. Zip in the blender until blended. Pour into zip lock bag. Add chicken marinate at least 1 hour (over night is better). Grill chicken and cut into strips. Cool. Add chicken to mixed vegetables. Coat with dressing and serve.

Makes 4 servings: 1 serving equals 261 calories, 9 g fat, 936 mg sodium, 17 g carbohydrates, 4 g fiber and 29 g protein

Spinich Salad w/ Mustard Poppy Seed Dressing

I have made this often and get lots of requests for the recipe. Recently I made it for a funeral luncheon and had a request for it. I serve it with a spinach salad that has things like, spinach, red onions, cucumbers, Swiss cheese and bacon bits. It can be served with any combination of veggies the trick to making it great is to make sure all the veggies are dry. I use a salad spinner to help get the water off.
Ingredients:
3/4 Tbsp. Poppy seeds
3/4 C. oil
3/4 Tbsp. grated red onion
1 Tbsp. mustard
1/3 C. white vinegar
1/3 C. sugar
3/4 tsp. salt

Directions:
Zip in the blender and refrigerate