Orange Balsamic Chicken Salad

By TheresaJ

From: Eat Up Slim Down Annual Recipes 2004
Decadent taste and texture! Except for assembly, everything can be made in advance, and can await you at the end of a long day.

Ingredients

• 1/4 •1/4 cup balsamic vinegar
• 1/4 •1/4 cup orange juice
• 6 •6 spears spears asparagus
• 1/4 •1/4 teaspoon salt
• 1/4 •1/4 teaspoon ground black pepper
• 1 •1 bag (8 ounces)mixed baby greens
• 1 •1 cooked boneless, skinless chicken breast
• 1 •1 can (11 ounces)mandarin orange sections, rinsed and drained
• 2 •2 tablespoon olive oil
• •scallions and/or water chestnuts, for garnish

Preparation

Step 1

1.In a small saucepan over medium heat, combine the vinegar and orange juice. Cook for 2 minutes, or until it just begins to bubble. Continue cooking until reduced by half and the glaze coats a spoon.
2.Preheat the oven to 500°F.
3.Place the asparagus on a baking sheet and coat with cooking spray. Season lightly with the salt and pepper. Roast for 5 minutes, or until tips are crispy and stalks are roasted.
4.Evenly divide the greens among 4 salad plates. Top with the asparagus. Brush some of the vinegar glaze over the chicken. Shred the chicken and divide the pieces among the plates. Top with the oranges. Whisk the oil into any remaining glaze and season with salt and pepper, if desired. Pour over the salads. Serve sprinkled with the scallions and/or water chestnuts, if using.