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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 4 |
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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:
1. 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.
2. 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.
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