ChickenGrapes

Don't Cover Steak, Discover It! ^®

Grilled Chicken Salad with Grapes and Citrus Dressing

Chicken:

4 chicken breast halves, skinless, boneless	¼ c. Steak Sense™ Steak Sauce

Salad:


1 small head romaine lettuce	½ c. white grapes
1 can (11oz.) mandarin orange segments	½ small red pepper cut into 1" slivers
½ c. red seedless grapes	1 scallion cut into 1" slivers

Citrus Dressing:

¼ c. white wine vinegar	½ tsp. grated lemon peel
2 ½ TBS orange juice concentrate	2 tsp. sugar
½ c. vegetable oil	couple pinches of salt to taste

Place chicken breast halves on broiler pan covered with aluminum foil. Brush Steak Sense on each side of each breast as it is broiling,. Broil for a few minutes each side. Brush again with Steak Sense on each side of the breasts as they cook (total two times). Cook until juices are no longer pink, or until done. Remove from broiler and cool. Arrange romaine on a large serving platter. Drain the mandarin orange segments and sprinkle onto the romaine. Sprinkle on the grapes, bell pepper and scallion slivers. Slice the cooled chicken breasts and arrange over salad. Make the dressing by whisking together the white wine vinegar, orange juice concentrate, lemon peel, sugar and salt. Sprinkle the citrus dressing over the salad and serve remainder of dressing on the side.

Serves 4