SAUTEED PORK OR CHICKEN TIDBITS WITH CRISP GREENS, PEACHES, AVOCADO, CHERRIES, MELON, GRAPES, GREEN ONION AND PECANS HONEY LIME DRESSING
4 to 6 servings
Prepare Honey Lime Dressing and set aside; see recipe below.
In a large bowl, combine peach slices, avocado slices, greens, cherries, melon, grapes, and green onion, tossing lightly to mix; cover and refrigerate until ready to serve.
Prepare pork or chicken for sautéing. In a large heavy skillet, heat oil; add pork or chicken pieces and sauté over moderate heat until pork or chicken is lightly browned and fork tender. Season pork or chicken with salt and pepper to taste. Remove meat or chicken, cover and keep warm; set aside.
Divide salad mixture onto individual dinner or luncheon plates. Arrange pork or chicken pieces over each serving, dividing evenly. Drizzle Honey Lime Dressing over each, dividing evenly. Adjust seasoning, if desired. Garnish each with a sprinkle of pecans or English walnuts. Serve accompanied with warm bread sticks, if desired.
about 1 cup
In a small bowl, combine the first 4 ingredients, blending well. With a wire whisk, gradually beat in oil until mixture is smooth. Stir in celery or poppy seeds and grated lime peel, if desired. Cover and refrigerate until ready to serve. May store in the refrigerator in a tightly sealed glass jar for up to two weeks.
Variation: Add 1 to 2 teaspoon(s) finely snipped fresh cilantro leaves (no stems) to dressing, if desired.