Orange Balsamic Chicken Salad
In The Refrigerated Meat Case
Orange Balsamic Chicken Salad
In The Refrigerated Meat Case
PREP TIME: 1hr 0min COOK TIME: 10min
Serves 4
- 330
Calories - 19g
Protein - 590mg
Sodium - 5g
Sat. Fat - 6g
Sugar 
Ingredients
1/2 cup orange balsamic vinaigrette dressing (recipe follows)
1 yellow bell pepper, cut in 4 large pieces, seeded
1 bag (about 8 oz.) pre-washed salad greens mix
1/4 cup crumbled Gorgonzola cheese
1/4 cup chopped walnuts
1 large tomato, diced
Step 1
Place chicken breast strips in large bowl. Cover with 1/4 cup vinaigrette dressing, toss well to coat and marinate at room temperature for one-half hour. Reserve remaining dressing for salad.
TIP
TIP: Recipe courtesy of the National Chicken Council
Step 2
Preheat broiler. Place pepper pieces under broiler and cook, turning, until beginning to char, about 3 to 4 minutes per side. Remove from broiler, cool and slice into strips.
Step 3
In serving bowl, combine chicken strips, pepper strips, lettuce leaves, Gorgonzola cheese, walnuts and diced tomato. Toss very well to mix. Add additional salad dressing and toss again to coat.
30 MIN
