Warm Salad Valencia
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Warm Salad Valencia

Warm Salad Valencia

Serves 5 | Prep/Cook Time: 45 Min
  • Calories 290
  • Protein 26g
  • Sodium 232mg
  • Sat.Fat 4.1g
Nutritional Information
Serving Per Recipe: 5
Amount Per Serving
Calories 290
% Daily Value*
Total Fat 18g 0 %
Saturated Fat 4.1g 0 %
Cholesterol 110g 0 %
Sodium 232mg 0 %
Total Carbs 9g 0 %
Dietary Fiber 2g 0 %
Sugars g
Protein 26g
Vitamin A %
Vitamin C %
Calcium %
Iron %
*Percent Daily Values are based
on a 2,000 calorie diet.

1 pkg. PERDUE® FIT & EASY® Boneless, Skinless Chicken Thigh Filets
3 tablespoons olive oil, divided
1 teaspoon dried thyme leaves
Salt and ground pepper to taste
2 red bell peppers quartered and seeded
3 tablespoons orange juice
1 tablespoon grainy Dijon mustard
1 tablespoon balsamic vinegar
1 tablespoon fresh lemon juice
1 head Boston or Bibb lettuce
1 head frisse or curly chicory
2 oranges, peeled and sectioned
2 tablespoons thinly sliced scallions
1 Prepare outdoor grill for cooking or preheat broiler. Remove excess fat from thighs. Rub chicken with 1 tablespoon oil; season both sides with thyme, salt and pepper.
2 Grill or broil chicken 6 to 8 inches from heat source 25 to 30 minutes until cooked through, turning once.
3 Slice chicken, reserving juices; set aside. Place bell peppers on edge of grill or on broiler pan. Cook 5 to 10 minutes until tender, turning occasionally. Remove peppers from heat; slice and set aside.
4 Meanwhile, in a small saucepan on side or grill or over low heat, combine orange juice, mustard, vinegar and lemon juice. Whisk in remaining oil and any juices from chicken; bring to simmer. Season mixture with salt and pepper to taste.
5 To serve on dinner plates, arrange greens and orange sections; top with chicken and pepper slices. Drizzle dressing over salad. Sprinkle with scallions and serve immediately.
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