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Orange Grilled Chicken Green 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.
  • Total Time
    Prep/Total Time: 30 min.
  • Makes
    4 servings

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.
Nutrition Facts
2 cups: 352 calories, 14g fat (2g saturated fat), 63mg cholesterol, 393mg sodium, 30g carbohydrate (0 sugars, 5g fiber), 27g protein. Diabetic Exchanges: 3 lean meat, 1 vegetable, 1 fruit, 1 fat, 1/2 starch.

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