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Category: Salads
Prep Time: Cook Time: Total Time:
Makes 4 servings.
1/4 c. jellied cranberry sauce
1/4 c. orange marmalade
1/4 c. fresh lime juice
1/4 c. fresh orange juice
1/4 c. vegetable oil
2 T. lemon flavored vodka
1 tsp. grated lemon rind
4 chicken breast fillets
salt and pepper
1 10-oz. pkg. European blend salad greens
1/2 c. dried cranberries
2 c. diced orange segments
2 T. orange zest strips
In a small saucepan over low heat, combine cranberry sauce and marmalade; warm and stir until melted and well blended.
Remove from heat and stir in lime juice, orange juice and vegetable oil.
Measure off 1/2 cup of the mixture and set aside in refrigerator.
Allow the remaining mixture to cool, then stir in vodka and lemon rind; transfer to a large resealable bag.
Season chicken fillets with salt and pepper; place them into the bag with the marinade.
Seal bag and marinate in refrigerator for at least 1 hour, turning occasionally.
Preheat a grill for medium heat.
Remove chicken from the plastic bag; discard marinade.
Place chicken on preheated grill and cook for 4 to 5 minutes on each side, or until firm and no longer pink in the center.
Remove chicken to a cutting board and allow to rest for about 5 minutes.
While chicken is resting, combine salad greens, cranberries, and orange segments.
Pour the reserved citrus marinade over the salad and toss lightly to coat; divide between four serving plates.
Slice each chicken fillet crosswise into 1/2 inch strips; arrange over tops of salads and garnish with orange zest strips.
SALAD - CHICKEN COSMOPOLITAN
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Category: Salads
Prep Time: Cook Time: Total Time:
Makes 4 servings.
1/4 c. jellied cranberry sauce
1/4 c. orange marmalade
1/4 c. fresh lime juice
1/4 c. fresh orange juice
1/4 c. vegetable oil
2 T. lemon flavored vodka
1 tsp. grated lemon rind
4 chicken breast fillets
salt and pepper
1 10-oz. pkg. European blend salad greens
1/2 c. dried cranberries
2 c. diced orange segments
2 T. orange zest strips
In a small saucepan over low heat, combine cranberry sauce and marmalade; warm and stir until melted and well blended.
Remove from heat and stir in lime juice, orange juice and vegetable oil.
Measure off 1/2 cup of the mixture and set aside in refrigerator.
Allow the remaining mixture to cool, then stir in vodka and lemon rind; transfer to a large resealable bag.
Season chicken fillets with salt and pepper; place them into the bag with the marinade.
Seal bag and marinate in refrigerator for at least 1 hour, turning occasionally.
Preheat a grill for medium heat.
Remove chicken from the plastic bag; discard marinade.
Place chicken on preheated grill and cook for 4 to 5 minutes on each side, or until firm and no longer pink in the center.
Remove chicken to a cutting board and allow to rest for about 5 minutes.
While chicken is resting, combine salad greens, cranberries, and orange segments.
Pour the reserved citrus marinade over the salad and toss lightly to coat; divide between four serving plates.
Slice each chicken fillet crosswise into 1/2 inch strips; arrange over tops of salads and garnish with orange zest strips.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.