Warm Lime-Chicken Salad

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DRESSING

1
teaspoon grated lime peel
1/4
cup fresh lime juice
3
tablespoons sugar
1/2
teaspoon white wine vinegar
1/4
teaspoon Dijon mustard

CHICKEN

2
tablespoons frozen limeade concentrate, thawed
1/4
to 1/2 teaspoon pepper
1
lb. boneless, skinless chicken breast halves, cut into thin strips
1
tablespoon olive oil

SALAD

8
cups torn leaf lettuce
1
(11-oz.) can mandarin orange segments, drained
1/4
cup golden raisins
1/4
cup chopped walnuts

Directions

  1. 1 In small jar with tight-fitting lid, combine all dressing ingredients; shake until well blended. Set aside.
  2. 2 In another small bowl, combine limeade concentrate and pepper. Add chicken strips; toss to coat. Heat oil in small nonstick skillet over medium-high heat until hot. Add chicken mixture; cook and stir 4 to 6 minutes or until chicken is lightly browned and no longer pink.
  3. 3 Line 4 individual plates with lettuce. Top each with orange segments, raisins and walnuts. Top lettuce mixture with cooked chicken. Drizzle with dressing.

Notes

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Tips

Nutrition Information

Recipe Step Photos

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