Grilled Chicken Salad |
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| Prep Time: 25 Minutes Marinate Time: 1 Hour Cook Time: 10 Minutes
6 (4 ounce) skinned, boned chicken Breast halves ½ Cup unsweetened orange juice ¼ Cup honey 1 Tablespoon low-sodium soy Sauce Vegetable cooking spray 6 Cups torn red leaf lettuce 2 Medium oranges, peeled and Sectioned 1 ½ Cups halved red grapes
Place Chicken in a large heavy-duty, zip-top plastic bag. Combine orange juice, honey, and soy sauce, stirring well. Divide orange juice mixture in half; set aside half in refrigerator. Pour remaining orange juice mixture over chicken; seal bag, and shake until chicken is coated. Marinate in refrigerator 1 hour, turning bag occasionally. Remove chicken from marinade, discarding marinade. Coat grill rack with cooking spray; place on grill over medium-hot coals (350 to 400). Place chicken on rack; grill, covered, 5 minutes on each side or until chicken is done. Slice chicken into thin slices. Combine lettuce, orange sections, and grapes, tossing gently. Arrange chicken I a spoke fashion evenly on each individual salad plat. Spoon Lettuce mixture evenly over chicken. Drizzle reserved orange juice mixture evenly over each serving. Serve immediately. Serves: 6
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