Photo: Randy Mayor; Styling: Claire Spollen
This crisp salad base makes a great bed for a variety of proteins--try it with salmon.
Serves 4 (serving size: 1 chicken breast, 2 tablespoons vinaigrette, and 1 1/4 cups salad)
1. Heat a grill pan over medium-high heat. Lightly coat chicken with cooking spray. Sprinkle chicken with 1/4 teaspoon salt and 1/4 teaspoon black pepper. Add chicken to pan; cook 8 minutes, turning once. Remove from pan; let stand 5 minutes. Thinly slice chicken across the grain.
2. While chicken cooks, combine remaining 1/8 teaspoon salt, remaining 1/4 teaspoon pepper, orange rind, and next 4 ingredients in a bowl; stir. Reserve 1 tablespoon vinaigrette.
3. Place lettuce and remaining ingredients in a bowl. Add vinaigrette; toss to coat. Divide salad among 4 plates; top with chicken. Drizzle with reserved vinaigrette.