Grilled Chicken Kiwi Salad

• 2 tablespoons soy sauce
• 1 12 tablespoons lime juice
• 2 tablespoons brown sugar, packed
• 1 tablespoon garlic, minced
• 4 boneless skinless chicken breast halves, well-rinsed and patted dry
• 2 kiwi fruits, firm and ripe, peeled and chopped
• 1 garlic clove, chopped
• 1 teaspoon ginger, grated (see cook's note)
• 12 teaspoon crushed red pepper flakes (may use 1/2 minced, seeded fresh hot red chile)
• 1 12 teaspoons Dijon mustard
• 3 tablespoons white wine vinegar
• 12 cup light olive oil
• salt and pepper
• 8 cups mixed greens, torn into bite-size pieces
• 2 medium Belgian endive, thinly sliced crosswise (I use Costco's mixed spring greens)
• 14 cup alfalfa sprout (may use bean sprouts if preferred)
• 16 cherry tomatoes, halved

1. For Marinade: Combine all and stir well to dissolve the sugar.
2. Add the chicken and turn to coat.
3. Cover and refrigerate for 2 to 6 hours (it's also great if marinated all day).
4. Grill or broil chicken until cooked through but moist inside, 4-5 minutes per side.
5. Cool to room temperature.
6. Slice into 1/2-inch thick slices.
7. For Dressing: Process all but oil, then drizzle in the oil through the feed tube until the mixture is emulsified.
8. Transfer to a bowl and season with salt and pepper to taste.
9. I usually divide up salad ingredients on individual plates for the most attractive presentation possible with the sliced grilled chicken on each one.
10. I let diners serve themselves dressing.

soy sauce, lime juice, brown sugar, garlic, chicken breast halves, kiwi fruits, garlic, ginger, red pepper, mustard, white wine vinegar, light olive oil, salt, mixed greens, endive, alfalfa, tomatoes

Taken from www.food.com/recipe/grilled-chicken-kiwi-salad-461857 (may not work)