In the fresh meat case
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Prep Time: 60 min
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Cook Time: 20 min
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Serves 4
- 251
Calories
- 29G
Protein
- 847MG
Sodium
- 1.4G
Sat.fat
- 10G
Sugar
In the fresh meat case
Ingredients
1/2 cup teriyaki sauce
1/4 cup extra-virgin olive oil
2 tbsp. raspberry vinegar
2 tsp. chopped fresh rosemary
1/4 tsp. salt
4 cups packed chopped Romaine lettuce
1 small head radicchio, cored and coarsely chopped (about 3 cups)
2 oranges, peeled and cubed
Whisk together teriyaki sauce, olive oil, vinegar, rosemary and salt. Pour half of this vinaigrette into a heavyweight plastic zippered bag, and reserve other half. Add chicken to bag; seal and refrigerate 30 minutes to 12 hours.
Preheat grill or broiler.
Grill or broil chicken, turning occasionally, 15 minutes or until meat thermometer inserted in center registers 170°F. Let cool slightly, and slice into strips.
Meanwhile, toss together lettuce, radicchio and orange pieces in a large bowl, and dress with remaining vinaigrette. Serve sliced chicken on top of salad.
Orange Rosemary Chicken Salad
20 
