User's Manual

Recipes (cont.)

Grilled Chicken Salad

1 pound (454 g) boneless chicken breasts

1 Tablespoon (15 ml) vegetable oil

2 Tablespoons (30 ml) soy sauce

1 Tablespoon (15 ml) honey

2 cloves garlic, crushed

1 Tablespoon (15 ml) curry powder

1 teaspoon (5 ml) ground turmeric

1 teaspoon (5 ml) ground ginger

1 teaspoon (5 ml) ground cumin

Mixed salad greens

Directions

1. Cut chicken into 1-inch (2.5-cm) strips. In a glass dish or plastic

zipper bag, combine remaining ingredients, except salad greens.

Add chicken; stir or toss to coat. Marinate in refrigerator at least

30 minutes.

2. Preheat grill to 350°F (177°C).

3. Remove chicken from marinade; discard marinade. Place chicken

strips on grill; cover.

4. Grill chicken strips 4 to 5 minutes on each side, until juices run

clear and meat is no longer pink. Let chicken rest for several

minutes.

5. Serve chicken over mixed greens.

Serves: 4

Mahi Mahi With Ginger and Dill

1/4 cup (59 ml) lime juice

1/4 teaspoon (1.2 ml) coarsely ground black pepper

1/4 teaspoon (1.2 ml) fresh grated ginger root

1/4 teaspoon (1.2 ml) dill weed

3/4 pound (340 g) mahi mahi

Directions

1. In a glass dish or plastic zipper bag, combine all ingredients,

except mahi mahi. Add fish; stir or toss to coat. Marinate in

refrigerator 30 minutes to 1 hour.

2. Preheat grill on SEAR.

3. Remove fish from marinade; discard marinade. Place fish on grill;

cover.

4. Grill 5 minutes; turn fish.

5. Reduce heat to 375°F (190°C). Grill 5 minutes longer or until fish

flakes easily when tested with a fork.

Serves: 2

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