Thursday, August 23, 2007

Grilled Orange Vinaigrette Chicken Salad

It has been a busy few days. My sister adopted two children on Tuesday, so we welcome Hannah 7 years old and Ashton 5 yrs old to the family. She has two other adopted children, Kaylee and Anthony. Next to be adopted is the baby, Brooklin. Brooklin is the only one Wendy has had since one month old. We are looking at adopting her next month on the 14th. So wish us all luck. I say 'we' because we all have fallen in love with the children.

This is another recipe I recieved in my email and wanted to share it with you. Hope you like it.

Lots of oranges in this one. There's orange juice in the dressing and mandarin orange sections in the salad. And the grilled chicken is basted and grilled with a bit of the orange marinade.

Prep Time: 15 Minutes
Cook Time: 20 Minutes
Ready In: 35 Minutes
Yields: 6 servings


1/2 cup orange juice
1/2 cup white wine vinegar
1/4 cup olive oil
4 tablespoons salt-free garlic and herb seasoning blend
1 1/2 tablespoons white sugar
1 pound skinless, boneless chicken breast halves
1 head romaine lettuce- rinsed, dried and chopped
1 (11 ounce) can mandarin oranges, drained
1 cup chopped fresh broccoli
1 cup chopped baby carrots

Preheat grill for medium-high heat.
In a bowl, whisk together the orange juice, vinegar, olive oil, seasoning blend, and sugar. Set aside about 1/2 cup for basting.
Lightly oil the grill grate. Grill chicken for 6 to 8 minutes on each side, basting frequently with the reserved portion of the dressing, or until juices run clear. Cool, and cut into strips. Discard basting sauce.
In a large bowl, toss together the lettuce, oranges, broccoli, and carrots. Top the salad with grilled chicken strips, and drizzle with remaining dressing to serve

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