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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 4 |
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Easy to prepare and makes a great light dinner or lunch. The citrus adds a nice tang to the overall taste of this salad. Ingredients:
4 boneless skinless chicken breast halves |
1/3 cup raspberry vinegar |
1/4 cup sugar |
3 tablespoons orange juice |
2 tablespoons olive oil |
2 tablespoons fresh parsley, minced |
1/2 teaspoon salt |
1/4 teaspoon ground pepper |
1/4 teaspoon hot pepper sauce |
6 cups mixed salad greens, torn |
2 celery ribs, thinly sliced |
1 cup orange section |
1/2 cup red onion, thinly sliced |
1/4 cup dried cranberries |
1/4 cup almonds, slivered and toasted |
Directions:
1. Grill chicken, uncovered, over medium heat for 6-8 minutes on each side, or until juices run clear. Slice and set aside.
2. In a small bowl, combine the vinegar, sugar, orange juice, oil, parsely, salt, pepper and hot pepper sauce; set aside.
3. In a large bowl, combine the salad greens, celery, orange sections, onion and cranberries. Divide among individual plates. Top with chicken. Drizzle with dressing. Sprinkle with almonds.
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