Warm and Limey Chicken Salad

SUBMITTED BY: Deb PHOTO BY: mjhutch

"Marinated boneless chicken breast strips are placed on a bed of lettuce with mandarin oranges, walnuts, and golden raisins, then dressed in a tangy lime dressing."

PREP TIME	20 Min
COOK TIME	10 Min
READY IN	30 Min

SERVINGS & SCALING

Original recipe yield: 4 servings

USMETRIC

About scaling and conversions

INGREDIENTS

1/4 cup fresh lime juice
3 tablespoons white sugar
1 teaspoon grated lime zest
1/2 teaspoon rice vinegar
1/4 teaspoon Dijon mustard
1 pound skinless, boneless chicken breast halves - cut into thin strips
2 tablespoons frozen limeade concentrate, thawed
1/4 teaspoon black pepper
2 tablespoons vegetable oil
1 head red leaf lettuce - rinsed, dried and torn
1 (11 ounce) can mandarin oranges, drained
1/4 cup golden raisins
1/4 cup chopped walnuts

READ REVIEWS (12)

DIRECTIONS

In a jar, combine lime juice, sugar, lime zest, rice vinegar, and mustard. Shake well, and set aside. In a small bowl, mix chicken with limeade concentrate and pepper.
Heat oil in a skillet over medium high heat. Cook and stir chicken 4 to 6 minutes, or until no longer pink, and juices run clear.
Divide lettuce onto 4 salad plates. Top with mandarin orange segments, golden raisins, and walnuts. Place cooked chicken on top, and drizzle lightly with dressing.

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REVIEWS

MORE MEMBER REVIEWS

Reviewed on Apr. 5, 2003 by Marcia Page

Wow, this salad is fantastic! It's light and tangy and very flavorful. My entire family loved it and my husband declared that it's a "do again" meal. I imagine that it is also good if you chill the chicken for a summertime salad. Thanks Deb for sharing a great recipe.

9 users found this review helpful

Reviewed on Apr. 5, 2003 by ALICEWP

My husband, also, called this a do-again. I used dried cranberries instead of raisins--the color contrast was very pretty and the lime and cranberry flavors are good together. Loved how easy and pretty this is!

8 users found this review helpful