This crisp salad base makes a great bed for a variety of proteins--try it with salmon.
4 (6-ounce) skinless, boneless chicken breast halves
3/8 teaspoon salt, divided
1/2 teaspoon freshly ground black pepper, divided
1/2 teaspoon grated orange rind
2 tablespoons orange juice
2 tablespoons light sesame oil
1 tablespoon rice vinegar
1/2 teaspoon Dijon mustard
1 head Bibb lettuce, torn
1 1/2 cups cherry tomatoes, halved
1 cup diagonally cut celery
1/3 cup unsalted, dry-roasted cashew halves
How to Make It
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.
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.
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.
MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.