- heat for 3 minutes on each side. Grill 6-8 minutes longer or until a
- meat thermometer reads 170°.
- Place the salad greens, tomatoes, onions, cabbage, cucumber and
- peanuts on a serving platter. Slice chicken; arrange over salad.
- In a small bowl, combine the salad dressing and hot pepper sauce.
- Serve with salad. Yield: 6 servings.
Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.