4 boneless, skinless chicken
breast halves
2 cans (11 ounces each) 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
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.
Place chicken in bowl
and pour on hot marinade; let stand at least 10 minutes.
Remove chicken to broiler
pan, sprinkle with salt and pepper and brush each side with olive
oil.
Set oven temperature control
at Broil 500°F. Place rack about 4 inches from heat and broil
about 7 minutes per side or until fork can be inserted in chicken
with ease.
Reheat extra marinade
to boiling and brush on chicken after turning.
Slice cooked chicken,
about 8 pieces per breast half.
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.
Nutritional Information
Per Serving:
Calories: 426
Protein: 35.8 grams
Total Fat: 17.8 grams
Saturated Fat: 2.88 grams
Carbohydrates: 34.7 grams
Cholesterol: 75 milligrams
Sodium: 449 milligrams
Recipe provided courtesy
of the National Chicken Council. Used with permission.
