Ad Blocker Detected
Our website is made possible by displaying online advertisements to our visitors. Please consider supporting us by disabling your ad blocker.
Lemon or lime vinaigrette: 2 tablespoons refreshing orange juice 2 tablespoons red wine vinegar a couple of teaspoons olive oil a couple of teaspoons honey 1/4 tablespoon Dijon-style mustard Salad: some small skinless, boneless chicken breast breast halves (12 ounces) 4 cups torn blended salad greens 2 method oranges, peeled and sectioned 8-12 strawberries
1 ) To make the vinaigrette: In a small pan combine the orange juices, vinegar, oil, honey, in addition to mustard. Set aside. a couple of. To make typically the salad: Spot the chicken breast over a barbeque grill rack above medium-hot black coals. Grill, revealed for six minutes. Switch the poultry and barbeque for 6 to 9 minutes considerably more or before the chicken is usually tender without longer green inside. a few. In a new large dish, toss blended greens plus oranges. some. Arrange the particular greens blend on four salad discs. Create the sliced chicken breast breast to each plate. Drizzle with vinaigrette. Garnish together with sliced bananas. Serves some.