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.
What You Need
Original recipe yields 4 servings
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 onion s, quartered
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Let's 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.
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.
Calories From Fat
% Daily Value*
Total Fat 10g
Saturated Fat 2g
Trans Fat 0g
Total Carbohydrates 15g
Dietary Fibers 3g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.