Grilled chicken with savory mandarin oranges and crunchy almonds mixed with fresh spinach
4 small boneless, skinless chicken breast halves (1 to 1-1/4 pounds)3/4 cup bottled Italian dressing, divided
Place chicken and 1/2 cup dressing in large re-sealable bag; seal and refrigerate 30 minutes, turning once or twice.
Remove chicken; discard dressing.
4 small boneless, skinless chicken breast halves (1 to 1-1/4 pounds)
Grill or broil chicken 8 to 10 minutes, turning once or until no longer pink in the center. Cool slightly; slice into thin strips.
1 pkg. (5 oz.) DOLE Baby Spinach or other DOLE Salad blend1 can (11 or 15 oz.) DOLE Mandarin Oranges, drained1 medium red bell pepper, thinly sliced lengthwise1 small unpeeled cucumber, cut lengthwise and crosswise into thin half-slices1/3 to 1/2 cup oven roasted sliced almonds1/4 cup shredded Parmesan cheese
Divide spinach, mandarin oranges, red pepper and cucumber on 4 large plates. Arrange sliced chicken on top of each salad. Sprinkle with almonds and cheese. Drizzle with remaining 1/4 cup dressing.
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