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Main dishes

Warm Asian Chicken & Orange Salad

photo by:kraft
An Asian-inspired marinade gives grilled chicken breasts big flavor before they're sliced into strips and layered on a green salad with oranges and nuts.
time
prep:
30 min
total:
4 hr 30 min
servings
total:
4 servings

What You Need

1/4
cup  orange juice
1/4
cup  lite soy sauce
1/4
cup  rice wine vinegar
3
cloves  garlic
1
Tbsp.  sesame oil
1
Tbsp.  GREY POUPON Dijon Mustard
2
tsp.   hot pepper sauce
4
small  boneless skinless chicken breasts (1 lb.)
2
cups  tightly packed torn mixed salad greens
2
 navel orange, sectioned
1/4
cup  PLANTERS Dry Roasted Unsalted Peanuts
2
 radishes, sliced
2
 green onions, quartered

Make It

PROCESS first 7 ingredients in blender until smooth. Reserve 1/2 cup juice mixture; refrigerate for later use. Pour remaining juice mixture over chicken in shallow dish. Refrigerate 4 hours to marinate.

HEAT grill to medium heat. Remove chicken from marinade; discard marinade. Grill chicken 6 to 8 min. on each side or until done (165ºF). Cut into thin strips. Meanwhile, bring reserved juice mixture to boil; simmer on low heat 5 min.

COVER platter with salad greens; top with chicken, oranges, nuts, radishes and onions. Drizzle with juice mixture.

Kraft Kitchens Tips

How to Clean a Grill
To clean a gas grill, close the lid of the grill and heat on HIGH about 10 min. to burn away the excess food residue. Then, turn off the heat and use a long-handled wire brush to scrub the grates clean. Clean charcoal grills while they are still hot. Use a long-handled wire brush to scrub the grill grates clean.
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