I made up a great recipe for marinating boneless, skinless chicken breasts and it is so easy!

Grilled Chicken Salad

MARINADE:
1 large bottle Hellman's Chardonnay Vinaigrette
1/2 lg. can orange juice concentrate (thawed)
2 Tbsp. minced garlic
3 to 4 Tbsp. honey

Put the salad dressing, orange juice, and honey into the blender. Process until thoroughly blended. Add garlic. Taste--if it is too sweet, add 1-2 Tbsp. more of orange juice concentrate. If it is not sweet enough, add 1-2 Tbsp. more of honey. Place this is marinade in a large Zip-Loc bag. Add 1 1/2-2 lbs. chicken breasts that have been cut into thick strips. Marinate overnight.

When ready to grill chicken, remove the chicken from the bag and discard marinade.

Preheat the grill (I use the Maverick Health Grill) and spray the surface with PAM. Place the chicken on the grill and cook until juices run clear--3-4 minutes. Remove chicken from the grill and place on a plate.

To prepare the salad, I used:
1 head lettuce
1 tomato, sliced thinly
8 strawberries, sliced
chunks of pineapple (as much as your family likes)
cashews
red onions
sliced baby carrots
bacon (I fried it in the microwave, let it drain on paper towels, and crumbled it on the top of each salad)
grated Cheddar cheese

Place some lettuce on each serving plate. Put the vegetables and fruits that your family likes on top. Dice the chicken breasts and put on top of the lettuce mixture. Top with bacon and cheese. I served ours with Chutney Dressing.

CHUTNEY DRESSING
1/2 bottle Grey's Mango Chutney
1/2 cup light mayonnaise
2 Tbsp. Worcestershire sauce

Blend until thoroughly mixed. Taste. If it is too sweet, add a little more mayonnaise and Worcestershire sauce. If it's not sweet enough, add 2-3 Tbsp. more of the mango chutney. Serve on top of the salad.

Serve with crackers or garlic bread and sweet tea with lemon.

DELICIOUS!