NUTRITION

SERVINGS

INGREDIENTS

1.7 oz Grilled Chicken Breast

2 cups Mixed Greens

1 small Mandarin Orange

1/2 cup sliced Cucumber

1/4 cup chopped Red Bell Pepper

2 tsp Extra Virgin Olive Oil

1 tbsp Fresh Orange Juice

1 tsp Honey

1 tsp Sliced Almonds

1 tsp Dijon Mustard

PREPARATION

• 1

  Season the chicken breast with a pinch of salt and pepper, then grill over medium-high heat until fully cooked and juices run clear.

• 2

  Let the chicken rest for 5 minutes before slicing it into thin strips.

• 3

  In a small bowl, whisk together the extra virgin olive oil, fresh orange juice, honey, and Dijon mustard to create the vinaigrette.

• 4

  Place the mixed greens in a large salad bowl and top with sliced cucumber, chopped red bell pepper, and mandarin orange segments.

• 5

  Add the sliced grilled chicken on top of the vegetables.

• 6

  Drizzle the citrus vinaigrette over the salad and toss gently to combine.

• 7

  Sprinkle with sliced almonds for a toasted crunch and serve immediately.