Grilled Asian Chicken with Carrot-Cucumber Slaw

 Year-Round Fresh pg.814 serv 2 points

4 (4 oz) boneless, skinless chicken breasts
2 T reduced- sodium soy sauce
2 T lime juice
1 garlic clove, minced
2 t chopped peeled fresh ginger
2 t honey
2 t canola oil
1 ½ t Asian (dark) sesame oil
¾ t salt
3 radishes, cut into matchstick strips
½ English (seedless) cucumber, cut into matchstick strips
2 T minced fresh cilantro
1 T minced fresh mint

1. Combine chicken, soy sauce, 1 T lime juice, garlic, ginger, 1 t honey, 1 t canola oil, and 1 t of sesame oil in large, Ziploc bag. Squeeze out air and seal bag; turn to coat chicken. Refrigerate 30 minutes.
2. Spray grill rack with nonstick spray. Preheat grill to medium or prepare medium fire.
3. Whisk together remaining 1 T lime juice, remaining 1 t honey, 1 t canola oil, ½ t sesame oil, and ¼ t salt in small bowl and set aside.
4. Remove chicken from marinade and discard marinade. Sprinkle chick with remaining ½ t of salt. Place on grill rack and grill, turning once, until cooked through, about 6-8 minutes.
5. Add lime juice mixture to radish mixture and toss to coat. Serve chicken with salad.