Mandarin and Almond Grilled Chicken Salad

By ninebirch

Ingredients

• 4 small boneless, skinless chicken breast halves (1 to 1-1/4 pounds)
• 3/4 cup bottled Italian dressing, divided
• 1 pkg. (5 oz.) DOLE® Baby Spinach
• 1 can (11 or 15 oz.) DOLE Mandarin Oranges, drained
• 1 medium red bell pepper, thinly sliced lengthwise
• 1 small unpeeled cucumber, cut lengthwise and crosswise into thin half-slices
• 1/3 to 1/2 cup Almond Accents® Oven Roasted Sliced Almonds
• 1/4 cup shredded Parmesan cheese

Details

Servings 4
Adapted from almondaccents.com

Preparation

Step 1

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.

Grill or broil chicken 8 to 10 minutes, turning once or until no longer pink in the center. Cool slightly; slice into thin strips.

Divide spinach, mandarin oranges, bell 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.

Cook: 10 min.

Makes: 4 servings

Created in partnership with Dole Food Company. DOLE is a registered trademark of Dole Food Company, Inc.