1/3 cup (75 mL) plain nonfat yogurt
1 tbsp (15 mL) fresh lime juice
1 tbsp (15 mL) peach preserves
1 tbsp (15 mL) snipped fresh mint leaves
1/8 tsp (0.5 mL) salt
Chicken and Salad
1 tsp (5 mL) vegetable oil
1 garlic clove, pressed
4 boneless, skinless chicken breast halves (4-6 oz/125-175 g each)
Salt and coarsely ground black pepper
Grilled Cornbread Wedges (optional, see Cook’s Tip)
2 large peaches, pitted and cut into 3/4-in. (2-cm) wedges
1 cup (250 mL) lightly packed watercress leaves
1/4 cup (50 mL) toasted chopped pecans
1. For dressing, whisk ingredients in Small Batter Bowl until well blended. Cover; refrigerate until ready to use.
2. Prepare grill for direct cooking over medium coals. Meanwhile, for chicken, combine oil and garlic in (1-cup/250-mL) Prep Bowl; brush over chicken. Season with salt and black pepper.
3. If desired, prepare Grilled Cornbread Wedges and set aside. For salad, place peach wedges on lightly greased grid of grill. Grill, covered, 2-3 minutes, carefully turning once using BBQ FlexibleTurner when grill marks appear. Remove peaches from grill. Place chicken on grid of grill. Grill, covered, 12-15 minutes or until chicken is no longer pink in center, turning occasionally. Remove chicken from grill; cut into 1/2-in. (1 cm) cubes. Place chicken and peaches in Stainless (4-qt./4-L) Mixing Bowl; add dressing and mix gently. Cover; refrigerate about 2 hours or until chilled.
4. To serve, add watercress to chicken mixture; toss lightly. Place on serving plates. Sprinkle with pecans. Serve with Grilled Cornbread Wedges, if desired.
Yield: 4 servings