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Orange Chicken Salad

Orange Chicken Salad
This refreshing salad from Sue McKenney of Eagle, Michigan makes a wonderful light supper on a warm summer evening. Or leave out the chicken and serve it as a side dish to enhance any main course. It's sure to become a favorite at your house, too.
4 ServingsPrep/Total Time: 30 min.

Ingredients

  • 4 boneless skinless chicken breast halves (1 pound)
  • 1/3 cup raspberry vinegar
  • 1/4 cup sugar
  • 3 tablespoons orange juice
  • 2 tablespoons olive oil
  • 2 tablespoons minced fresh parsley
  • 1/2 teaspoon salt
  • 1/4 teaspoon coarsely ground pepper
  • 1/4 teaspoon hot pepper sauce
  • 6 cups torn mixed salad greens
  • 2 celery ribs, thinly sliced
  • 1 cup orange sections
  • 1/2 cup thinly sliced red onion
  • 1/4 cup dried cranberries
  • 1/4 cup slivered almonds, toasted

Directions

  • Grill chicken, uncovered, over medium heat for 6-8 minutes on each
  • side or until juices run clear. Slice and set aside. In a small
  • bowl, combine the vinegar, sugar, orange juice, oil, parsley, salt,
  • pepper and hot pepper sauce; set aside.
  • In a large bowl, combine the salad greens, celery, orange sections,
  • onion and cranberries. Divide among individual serving plates. Top
  • with chicken. Drizzle with dressing. Sprinkle with almonds. Yield: 4
  • servings.
© Taste of Home 2013

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Orange Chicken Salad (continued)

Nutrition Facts: One serving (2 cups) equals 352 calories, 14 g fat (2 g saturated fat), 63 mg cholesterol, 393 mg sodium, 30 g carbohydrate, 5 g fiber, 27 g protein. Diabetic Exchanges: 3 lean meat, 1 vegetable, 1 fruit, 1 fat, 1/2 starch.
Wine: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.
© Taste of Home 2013