Grilled Chicken and Tangerine Salad

This tasty, good-for-you chicken salad is part of our video guide to sectioning a whole chicken.

Servings: 4

Ingredients:

Nutritional Info
Per serving: about -
cal 399
pro 35 g
total fat 22 g
sat. fat 3 g
carb 18 g
fibre 4 g
chol 79 mg
sodium 185 mg
% RDI: -
calcium 8%
iron 14%
vit A 26%
vit C 58%
folate 35%
    4 tsp (20 mL) Cajun seasoning
    1 tbsp (15 mL) vegetable oil
    4 boneless skinless chicken breasts
    4 tangerines
    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

Preparation:

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.


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