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Poultry: Orange Chicken Salad -- e-w

Source of Recipe

Adapted from Light & Tasty 2003 – S. McKenney; Eagle, MI
Orange Chicken Salad
Serves: 4

4 boneless skinless chicken breast halves (1 lb.)

1/3 c. raspberry vinegar
Sugar substitute equivalent to 1/4 c. sugar
3 T. orange juice
2 T. olive or canola oil
2 T. minced fresh parsley
1/8 tsp. salt
1/4 tsp. coarsely ground pepper
1/4 tsp. hot pepper sauce

6 cups torn mixed salad greens
2 celery ribs, thinly sliced
1 c. orange sections
1/2 c. thinly sliced red onion
1/4 c. dried cranberries
1/4 c. slivered almonds, toasted

Grill the chicken, uncovered over medium heat for 6-8 minutes on each side or until the juices run clear. Slice and set aside. In a small bowl, combine the next 8 iingredients; set aside.

In a large bowl, combine the next 5 ingredients. Divide among individual serving plates. Top with chicken. Drizzle with dressing. Sprinkle with almonds.

2-cups serving equals: 306 calories…14 gm fat (2 gm saturated…63 mg cholesterol…171 mg sodium…18 carbohydrate…5 gm fiber…27 gm protein ++++ Exchanges: 3 lean meat…1 fruit…1 vegetable…1 fat…1/2 starch +++WWP:6