Grilled Chicken Supper With Citrus Vinaigrette

Southern Living
Grilled Chicken Supper With Citrus VinaigretteRecipe
Photo: William Dickey; Styling: Melanie J. Clarke
Makes 4 servings


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2 (5-oz.) packages mixed salad greens, thoroughly washed
1 large red bell pepper, cut into thin strips
1 bunch green onions, chopped
1/3 cup golden raisins
1/4 cup chopped dry-roasted peanuts


Prep: 20 Minutes
Stand: 30 Minutes

1. Let chicken stand at room temperature 30 minutes.

2. Meanwhile, combine salad greens, bell pepper strips, green onions, and 1/3 cup Citrus Vinaigrette, tossing gently to coat. Place on a serving platter.

3. Skin and bone chicken; cut diagonally into 1/2-inch-thick slices. Arrange chicken strips on top of salad. Sprinkle with golden raisins and peanuts. Serve immediately with remaining Citrus Vinaigrette.

Created date

June 2008