Chutney Chicken Salad

Rinse chicken. Pat dry with paper towels. In a blender container, combine the onion, lime or lemon juice, curry powder and garlic salt. Cover and blend till its the consistence of paste.

Rub paste mixture on both sides of chicken. Cover; chill for 30 minutes.

Prepare Chutney Dressing. Cover and refrigerate till serving time.

In a large bowl, toss together the greens, plus the cucumber, carrot, tomato, sweet pepper and jicama. Divide among 4 serving plates.

To grill chicken, spray the unheated rack of an uncovered grill with nonstick coating. Test for medium coals. Place chicken on the grill rack directly over coals. Grill, uncovered, 12 to 15 minutes or till the chicken is no longer pink and the juices run clear. Turn the chicken once.

To serve, slice chicken breasts into 1/4-inch-thick slices and arrange one chicken breast on top of greens on each plate. Shake dressing mixture. Drizzle over chicken-and-greens mixture.