1/2 c. white wine
1 c. water
2 boneless chicken breasts (about 1/2 lb.)
1/2 lb. green beans (fresh) washed and ends trimmed
1/2 papaya, peeled, seeded and sliced
2 c. cantaloupe
1 med. tomato, coarsely chopped
1 sm. red onion, sliced

DRESSING:

1/4 c. red wine vinegar
2 tbsp. each sesame and olive oil
2 tbsp. soy sauce

In medium size skillet, pour wine and water over chicken, bring to boil. Cover and lower heat and simmer 15 minutes. Add green beans and recover and simmer 5 more minutes. Meanwhile, combine dressing ingredients and mix well. Set aside. Drain chicken and green beans. When cool enough to handle, slice chicken into thins strips. Place in large bowl with beans, fruit, tomato and onion.

Toss with dressing. Serve immediately.

NOTE: Salad and dressing can be made a day ahead, but cover and refrigerate SEPARATELY until 1 hour before meal; toss just before serving.

Serves 4.