small head radicchio, cored and coarsely chopped (about 3 cups)
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.
Serving Size 285
Servings Per Recipe 4
Amount Per Serving (* % of Daily Value)
Total Fat9g (13%)
Saturated Fat 1.4g (7%)
Trans Fat 0g
Total Carbohydrate14g (5%)
Dietary Fiber 3g
Vitamin A %
Vitamin C %
* Percent of Daily Values are based on a 2,000 calorie diet.
** This is a representation of the nutrition label. The actual nutrition label may vary slightly.