Chicken Citrus Salad

The 5 A Day for Better Health program, sponsored by the Produce for Better Health Foundation and the National Cancer Institute, is the nation’s largest public/private partnership nutrition education initiative.  Through the many programs and promotions, Americans learn that eating 5 or more servings of fruits and vegetables a day can reduce the risk of cancer, heart disease, and other illnesses.  The program’s latest marketing effort is a wonderful cookbook, “Discover Healthy Cooking the 5 A Day Way”.  In thumbing through, we found this recipe very tasty and a snap to prepare.  We thought we would share a small token of the program’s efforts with you.  Enjoy!

Citrus Vinaigrette

2 T fresh orange juice
2 T red wine vinegar
2 tsp. olive oil
2 tsp. honey
1 ¼ tsp. Dijon-style mustard

Salad

4 small skinless, boneless chicken breast halves (12 ounces total)*
4 cups torn mixed salad greens (or 1- 6 oz. package Topless Salad Quickies™ Spring Mix)
2 medium oranges, peeled and sectioned
Fresh strawberries (optional)

To prepare the vinaigrette:  In a small bowl, combine the orange juice, vinegar, oil, honey and mustard.  Set aside.

To make the salad:  Place the chicken on a grill rack over medium-hot coals.  Grill, uncovered, for 6 minutes.  Turn the chicken and grill for 6-9 minutes more or until the chicken is tender and no longer pink.  Cut into ½-inch-thick slices.  Set aside.

In a large bowl, toss mixed greens and oranges.  Arrange the greens mixture on 4 salad plates.  Place a sliced chicken breast on each plate.  Drizzle with vinaigrette.  If desired, garnish with fresh strawberries.  Yields 4 servings.

*  If you are in a real hurry, leftover cooked chicken works great!

From:  “Discover Healthy Cooking the 5 A Day Way” by Try-Foods International, Inc.