LIVE
Rating: 4.5 stars
8 Ratings
  • 5 star values: 4
  • 4 star values: 3
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 0

Round out this early spring dish with a hearty multigrain baguette. Depending on the season, you may also want to add other fruits to the salad, such as peach slices or fresh raspberries.

Nancy Hughes
Recipe by Cooking Light March 2006

Gallery

Credit: Randy Mayor

Recipe Summary

Yield:
4 servings (serving size: 2 cups salad, about 4 1/2 ounces chicken, and 2 tablespoons dressing)
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • To prepare chicken, heat a large nonstick skillet over medium heat. Coat pan with cooking spray. Sprinkle chili powder and salt over chicken. Add chicken to pan; cook 5 minutes on each side or until done. Remove chicken from skillet; let stand 3 minutes. Cut chicken across grain into thin slices; set aside.

    Advertisement
  • To prepare dressing, combine juice and next 5 ingredients (through crushed red pepper) in a small bowl; stir well with whisk.

  • To prepare salad, place greens on a serving platter; top with onion, orange, cranberries, and chicken slices. Sprinkle evenly with cheese; pour dressing over salad.

Nutrition Facts

333 calories; calories from fat 18%; fat 6.7g; saturated fat 2.3g; mono fat 2.4g; poly fat 1.2g; protein 42.2g; carbohydrates 27.1g; fiber 5.4g; cholesterol 105mg; iron 2mg; sodium 527mg; calcium 115mg.
Advertisement