Prep Time: 10 Minutes
Cooking Time: Marinate for 1 hour, Cook for 15 Minutes
It doesn’t get much more summery than this delightfully fresh tasting spinach salad, topped with tender grilled chicken, sweet mandarin oranges and tangy blue cheese, dressed in a creamy citrus dressing. It’s bright, fresh, and perfect for a light evening meal.
DirectionsNote: Wash hands with soap and water.
1. In a large shallow dish, combine oil, oregano, garlic, red pepper flakes and salt and pepper to taste. Add chicken, cover and marinate in the refrigerator for at least 1 hour, flipping chicken halfway through marinating time.
2. In a small bowl, whisk together mayonnaise, orange juice, orange peel, vinegar and salt and pepper to taste; cover and refrigerate until ready to serve.
3. Coat grill rack with cooking spray and preheat to medium. Remove chicken from marinade and place on the grill; discard marinade. Grill chicken for 6 minutes per side or until no longer pink and cooked through. Remove from grill and let rest; slice into strips.
4. In a large bowl, combine spinach, oranges and cheese; top with sliced chicken. Serve with dressing on the side.
Big Y's recipes reflect the guidance of the Partnership for Food Safety Education. To learn more, Visit fightbac.org
Nutrition FactsCalories: 378 (Calories from Fat: 144)
Total Fat: 16g (Saturated Fat: 4g)
Total Carbohydrates: 16g (Dietary Fiber: 3g