Recipe: Orange Balsamic Chicken Salad (using cooked chicken breast strips)

ORANGE BALSAMIC CHICKEN SALAD

1/4 cup extra-virgin olive oil
2 tablespoons orange juice
2 tablespoons balsamic vinegar
1 tablespoon Dijon mustard
1 package (about 2 cups) precooked grilled chicken breast strips
1 yellow bell pepper, seeded and cut into 4 large pieces
1 (about 8 ounce) bag prewashed mixed salad greens
1/4 cup crumbled gorgonzola cheese
1/4 cup chopped walnuts
1 large tomato, diced

To Prepare the vinaigrette, whisk together olive oil, orange juice, balsamic vinegar and mustard until well-blended.

Place the cooked chicken in a large bowl. Cover with 1/4 cup vinaigrette. Toss well to coat. Marinate at room temperature for 30 minutes. Set aside remaining vinaigrette.

Preheat broiler.

Place bell pepper pieces under broiler, and cook, turning, until beginning to char, about 3 to 4 minutes a side. Remove from broiler, let cool and slice into strips.

TO MAKE THE SALAD:
In serving bowl, combine chicken strips (with vinaigrette), pepper strips, salad greens, gorgonzola, nuts and tomato. Toss well to mix. Add remaining vinaigrette to taste; toss again to coat.

Makes 4 servings
Adapted from source: The Six O'Clock Scramble: Quick, Healthy, and Delicious Dinner Recipes for Busy Families by Aviva Goldfarb