Inspired by a favorite restaurant dish, this tasty,
nutrient-rich dish can easily be made at home in no time!
Boneless, skinless chicken breasts (1 per person)
1 large can of mandarin oranges, drained (reserve juice for dressing below)
Lettuce of your choice (a mix of vitamin-rich baby greens and crispy iceberg is suggested)
Pecans (candied, if desired)
Cook chicken breasts on lightly-greased counter-top grill or skillet grill until done. (About 5 minutes on counter-top grill, slightly longer on skillet grill where you need to turn chicken over halfway through.)
Meanwhile, wash lettuce and put into bowls. Top with about a 1/4 cup of oranges and a handful each of pecans and cranberries. When cooked, slice grilled chicken and add to salad. Drizzle with dressing and toss.
Mandarin Orange Vinaigrette
While you can certainly use your favorite bottled vinaigrette, this freshly-made dressing adds a delightful touch and is easy to make.
1/2 cup apple cider vinegar
1/2 cup oil (Use a mild-tasting oil so that blends well with the orange. Strong olive oil is not recommended for this.)
Juice drained from canned mandarin oranges mixed with enough water to make 3 cups
Whisk together and drizzle over salad.