This refreshing salad makes a wonderful light supper on a warm evening, or leave out the chicken and serve it as a side dish to perk up a main course.
—STEPHEN MCKENNEY EAGLE, MI
START TO FINISH: 30 MIN. • MAKES: 4 SERVINGS
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
1. Grill 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 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 the chicken. Drizzle with dressing. Sprinkle with almonds.