4 small skinless, boneless
chicken breast halves ( about 12 ounces total)
1/4 cup frozen orange juice
concentrate, thawed
2 tsp finely shredded lemon
peel
2 TBLS lemon juice
2 tsp olive oil
2 cloves garlic, minced
1/2 cup fat-free mayonnaise
dressing
2 TBLS milk
1 TBLS frozen orange juice
concentrate thawed
1 TBLS coarse- grain brown
mustard
6 cups torn mixed greens
2 medium apples, cored and
thinly sliced
1 TBLS broken walnuts, toasted
( optional)
Rinse chicken: pat dry with
paper towels. Place in a plastic
bag set in a shallow dish.
For marinade: Stir
together the 1/4 cup of orange juice concentrate,
lemon peel, lemon juice,
oil and garlic. Pour over chicken. Close bag.
Marinate in the refrigerator
for 6 to 24 hours, turn bag occasionally.
For dressing
In a bowl stir together mayonnaise dressing, milk, 1
TBLS orange juice concentrate,
the mustard, and 1/4 tsp. pepper.
Cover; refrigerator until
serving time.
Drain chicken, discarding
marinade. Grill chicken on the rack
of an uncovered grill directly
over medium coals for 12 to 15 minutes
or until chicken is tender
and no longer pink, turning once.
Arrange mixed greens and
apple slices on 4 plates.
To serve, cut chicken breast
in halves into slices.
Arrange slices on top of
greens; drizzle with dressing.
If desired, sprinkle with
walnuts.
Serves 4
Nutrition Facts per serving
: 202 calories, 4 g total fat (1 g saturated fat)
45 mg cholesterol, 502 mg
sodium, 23 g carbohydrate, 3 g fiber, 19 g protein.
Exchanges : 2 lean meat,
1 vegetable, 1 Fruit
