Clementine-Dijon Grilled Chicken Salad
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 1
Ingredients
Marinade:1.5 tsp Yellow Mustard1/8-1/4 C Fresh squeezed Clementine juice (approx 1 clementine)1 tbsp soy sauce2 Cloves of pressed garlicground pepper and salt to taste3 oz wegmans chicken breast tenderloinsSalad3 cups Wegmans french blend salad mix1/4 C sweet red peppers1/8 C red onions, chopped3 small radishes sliced1/4 C peeled & quartered cucumber
This recipe makes 1 serving, however it is easily adaptable to more. You may need to make more marinade for more then 6 oz of chicken
in a bowl or zip lock back big enough for the chicken and marinade combine the mustard, soy sauce, tangerine juice, garlic, salt and pepper with the chicken.
Set aside and allow to marinate for about 20 minutes.
Wash and prepare veggies and salad. Arrange on a pre-chilled plate and refrigerate salad until ready to serve.
In a fry pan big enough to accommodate chicken; coat with non stick cooking spray and heat pan on medium until a drop of water sizzles on it. Next place chicken in pan and cook on each side for about 3-5 minutes. Reduce heat, cover, and cook until chicken is cooked through.
Finally, remove from pan and slice chicken in bite-sized pieces and sprinkle over salads. Top with dressing and serve.
**Please note cooking times may vary and meat should be checked for appropriate cooking temperatures before serving**
Number of Servings: 1
Recipe submitted by SparkPeople user UBDRIVER.
in a bowl or zip lock back big enough for the chicken and marinade combine the mustard, soy sauce, tangerine juice, garlic, salt and pepper with the chicken.
Set aside and allow to marinate for about 20 minutes.
Wash and prepare veggies and salad. Arrange on a pre-chilled plate and refrigerate salad until ready to serve.
In a fry pan big enough to accommodate chicken; coat with non stick cooking spray and heat pan on medium until a drop of water sizzles on it. Next place chicken in pan and cook on each side for about 3-5 minutes. Reduce heat, cover, and cook until chicken is cooked through.
Finally, remove from pan and slice chicken in bite-sized pieces and sprinkle over salads. Top with dressing and serve.
**Please note cooking times may vary and meat should be checked for appropriate cooking temperatures before serving**
Number of Servings: 1
Recipe submitted by SparkPeople user UBDRIVER.
Nutritional Info Amount Per Serving
- Calories: 217.4
- Total Fat: 4.5 g
- Cholesterol: 62.5 mg
- Sodium: 1,180.5 mg
- Total Carbs: 15.4 g
- Dietary Fiber: 2.7 g
- Protein: 29.2 g
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