Orange Grilled Chicken Green Salad

Name: Orange Grilled Chicken Green Salad
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 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

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.

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.

Originally published as Orange Chicken Salad in Light & Tasty August/September 2003