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Grilled Chicken Supper With Citrus Vinaigrette

Photo: William Dickey; Styling: Melanie J. Clarke
Prep time 20 mins
Stand time 30 mins
Yield Makes 4 servings


How to Make It

  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.