Recipes

Prep/Cook Time: 10 Minutes
Servings: 4
Average Rating:

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1	package PERDUE® SHORT CUTS® Carved Chicken Breast, Grilled (9 oz.) PERDUE® SHORT CUTS® Carved Chicken Breast, Grilled (9 oz.) (246)
1/2	cup orange balsamic vinaigrette dressing (recipe follows)
1	yellow bell pepper, cut in 4 large pieces, seeded
1	bag (about 8 ounces) pre-washed salad greens mix
1/4	cup crumbled Gorgonzola cheese
1/4	cup chopped walnuts
1	large tomato, diced

1. Place chicken breast strips in large bowl. Cover with 1/4 cup vinaigrette dressing, toss well to coat and marinate at room temperature for one-half hour. Reserve remaining dressing for salad.
2. Preheat broiler. Place pepper pieces under broiler and cook, turning, until beginning to char, about 3-4 minutes per side. Remove from broiler, cool and slice into strips.
3. In serving bowl, combine chicken strips, pepper strips, lettuce leaves, Gorgonzola cheese, walnuts and diced tomato. Toss very well to mix. Add additional salad dressing and toss again to coat.

Orange Balsamic Vinaigrette:

In small bowl, whisk together ¼ cup extra-virgin olive oil, 1/8 cup orange juice, 1/8 cup balsamic vinegar and 1 tablespoon Dijon mustard.

Note