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Warm and Limey Chicken Salad

Warm and Limey Chicken Salad

  • Prep

    20 m
  • Cook

    10 m
  • Ready In

    30 m
Deb

Deb

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.

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Original recipe yields 4 servings

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Nutrition

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  • Calories:
  • 387 kcal
  • 19%
  • Fat:
  • 15.5 g
  • 24%
  • Carbs:
  • 35.9g
  • 12%
  • Protein:
  • 28.5 g
  • 57%
  • Cholesterol:
  • 69 mg
  • 23%
  • Sodium:
  • 93 mg
  • 4%

Based on a 2,000 calorie diet

Directions

  1. 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.
  2. 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.
  3. 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

ALICEWP
13

ALICEWP

4/5/2003

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!

Marcia Page
13

Marcia Page

4/5/2003

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.

MAGGIE MCGUIRE
9

MAGGIE MCGUIRE

7/23/2003

Light, refreshing, tasty and good for you. This is a wonderful summer eve's salad. The only additions I made were 2cups romaine lettuce, 1/2 cup celery, and 1/2 cup purple onion. Thanks for a great recipe,Deb.

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