Recipe: Exotic Chicken Orange Salad

EXOTIC CHICKEN ORANGE SALAD

4 broiler-fryer chicken breast halves
1 large sweet onion, divided
1 cup orange juice
1 teaspoon salt
1/4 teaspoon pepper
4 oranges
1/2 cup light sour cream
2 tablespoons chopped crystalized ginger

Slice off 1/4 of large onion and chop. Cut remaining 3/4 onion into thin slices and reserve. In large saucepan, place chicken , orange juice and the 1/4 chopped onion. Place over high temperature and bring to a boil; reduce heat to low and simmer about 30 minutes or until fork can be inserted in chicken with ease. Cool, remove any fat from stock and reserve. Separate meat from bones, discarding bones and skin. Break chicken into long slivers and place in large bowl. Add sliced onion and sprinkle with salt and pepper. Grate 1 teaspoon orange peel from orange and reserve. Peel oranges and cut into wedges; add to chicken in bowl. In blender or food processor, place light sour cream, 1/2 cup reserved broth, reserved grated orange peel and crystalized ginger. Blend thoroughly, about 1 minute. Pour over chicken mixture, stirring gently to mix well. Refrigerate until chilled through, at least 2 hours. Serve on lettuce.

Makes 4 servings.

Per Serving Calories: 303 Protein: 29.9 g Total fat: 6.9 g Saturated fat: 3.14 g Carbohydrates: 30.6 g Cholesterol: 84 mg Sodium: 666 mg

Source: National Chicken Council