Tasty Tuesday: Grilled Citrus-Glazed Chicken Salad

Grilled Citrus-Glazed Chicken Salad

I’ve been meaning to share this recipe for quite some time. It takes me back to just a couple of months ago when, while the weather was cold, we did not have snow on the ground and we used our grill from time to time. Since Valentine’s Day it has been far too cold and snowy for such things.

The original chicken recipe came from McCormick’s 3-StepCooking with Flavor cookbook.

Grilled Citrus-Glazed Chicken Salad

Ingredients:

1 ½ c orange juice

2tbsp honey

1tbsp low-sodium soy sauce

1 clove minced garlic

1 tsp lemon pepper seasoning

½ tsp ground mustard

1lb boneless, skinless chicken breast halves

Directions:

1. Combine the orange juice, honey, soy sauce, garlic, lemon pepper, and mustard in a gallon size plastic resealable bag. Add chicken, seal and squeeze to coat the chicken. Allow to sit in the refrigerator for 15 minutes.

2. Pre-heat the grill to medium-high heat.

3. Remove the chicken and discard the remaining marinade. Grill for about 12 minutes or until the chicken is cooked through.

4. Allow the chicken to rest for 5 minutes and then cut into cubes or strips. Place on top of a bed of fresh greens.

*I added toasted pecans, dried cranberries and a light walnut balsamic dressing. Enjoy!

Any leftover chicken can be used for additional salads or sandwiches.

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