A colorful entrée salad of marinated and broiled chicken strips, celery, tomato wedges and mushrooms arranged atop romaine lettuce, sprinkled with toasted almonds and sesame seeds, and served with honey mustard dressing. Chicken can be prepared on the grill.

Marinated Warm Chicken Salad

4 boneless, skinless chicken breast halves
2 (11-ounce) cans mandarin oranges, drained; 1/2 cup syrup reserved
1/4 cup fresh lime juice
1 clove garlic, minced
1/2 teaspoon salt
1/4 teaspoon pepper
4 teaspoons olive oil
1 bunch romaine lettuce, torn into bite-size pieces
2 ribs celery, sliced thin diagonally
2 tomatoes, cut in thin wedges
4 large mushrooms, sliced thin
1 small red onion, sliced thin
1/4 cup almond slivers, toasted
1/4 cup sesame seeds, toasted
1/2 cup bottled honey Dijon mustard salad dressing*

1. In small saucepan or microwave bowl, mix together 1/2 cup reserved mandarin orange syrup, lime juice and garlic; heat on stove top or in microwave just to boiling.
2. Place chicken in bowl and pour on hot marinade; let stand at least 10 minutes.
3. Remove chicken to broiler pan, sprinkle with salt and pepper and brush each side with olive oil.
4. Set oven temperature control at Broil 500°F (260°C). Place rack about 4 inches from heat and broil about 7 minutes per side or until fork can be inserted in chicken with ease.
5. Reheat extra marinade to boiling and brush on chicken after turning.
6. Slice cooked chicken, about 8 pieces per breast half.
7. On large flat platter, arrange lettuce, drained mandarin oranges, celery, tomatoes and mushrooms; top with onion slices, separated into rings. Place warm chicken on top; sprinkle with toasted almonds and sesame seeds. Serve with honey Dijon mustard dressings.

Makes 4 servings.

*Also good with a citrus vinaigrette, or serve with your favorite dressing.

Recipe provided courtesy of the National Chicken Council. Used with permission.