Grilled Chicken Salad Cosmopolitan
Serves: 5
Felicia King
1 January 1970
Based on User reviews:
54
Spice
61
Sweetness
61
Sourness
38
mins
Prep time (avg)
5.4
Difficulty
Ingredients:
1 cup
Jellied Cranberry Sauce1 cup
Orange Marmalade1 cup
Lime Juice (fresh)1 cup
Orange Juice (fresh)1 cup
Vegetable Oil3 tsp
Salt3 tsp
Lemon Pepper1 cup
Dried Cranberry2 cups
Orange Segments (diced)2 tbsps
Orange Zest (strips)Directions:
1
In a small saucepan over low heat, combine the cranberry sauce and orange marmalade
2
Warm and stir until melted and well blended
3
Remove from the heat and stir in the lime juice, orange juice and vegetable oil
4
Remove 1/2 cup of the mixture and set aside in the refrigerator for later
5
Allow the mixture to cool then stir in the lemon vodka and transfer to a large resealable bag
6
Season the chicken pieces with salt and lemon pepper; place them into the bag with the marinade
7
Seal the bag and marinate in the refrigerator for at least 1 hour, turning occasionally
8
Preheat a grill for medium heat
9
Remove the chicken from the plastic bag, discarding the marinade
10
Place the chicken pieces on the preheated grill and cook for 4 to 5 minutes on each side, or until firm and no longer pink in the center
11
If you have a meat thermometer, it should measure 160 degrees F (70 degrees C) when measured in the thickest part
12
Remove chicken to a cutting board and allow to rest for about 5 minutes
13
While the chicken is resting, combine the salad greens, cranberries, and orange segments
14
Pour the reserved citrus marinade over the salad and toss lightly to coat
15
Divide the salad between four serving plates
16
Slice each piece of chicken crosswise into 1/2 inch strips
17
Arrange over the tops of the salads and sprinkle with orange zest strips