| 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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