Grilled Chicken and Tangerine Salad
This recipe makes 4 servings
|Per serving: about||-|
|total fat||22 g|
|sat. fat||3 g|
- Portion size: 4
If you're looking for a light and easy to make meal, try this leafy green salad. The mix of textures will easily crunch any craving.
4 tsp (20 mL) Cajun_seasoning
1 tbsp (15 mL) vegetable_oil
4 boneless skinless chicken breasts
4 cups (1 L) torn mixed greens
Quarter red onion, sliced
1/2 cup (125 mL) sliced almonds
3 tbsp (45 mL) olive_oil
1 tbsp (15 mL) balsamic_vinegar
1 tsp (5 mL) honey
Salt and pepper
In small bowl, whisk Cajun seasoning with vegetable oil; brush over chicken. Place on greased grill or in nonstick skillet over medium-high heat; close lid and grill or pan-fry, turning once, until juices run clear when chicken is pierced, about 8 minutes.
Separate tangerines into segments, removing any white pith and cutting away membrane. In large bowl, toss together tangerine slices, greens, onion and almonds. Whisk together olive oil, vinegar and honey; toss with salad. Slice chicken; arrange over top. Sprinkle with salt and pepper to taste.