Orange Chicken Salad Recipe

  • 4 (4 ounce) boneless skinless chicken breast halves
  • 1/3 cup raspberry vinegar
  • 1/4 cup sugar
  • 3 tablespoons orange juice
  • 2 tablespoons olive or canola 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 fresh 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 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 chicken. Drizzle with dressing. Sprinkle with almonds.