Orange Chicken Salad Recipe
Ingredients
| Boneless chicken breasts | 1 1/2 Pound | |
| 3/4 cup frozen orange juice concentrate, thawed | ||
| 1/2 cup nonfat sour cream | ||
| 1/4 cup reduced-calorie mayonnaise | ||
| Ground nutmeg | 1/2 Teaspoon | |
| 4 oranges, peeled, sectioned and seeded | ||
| 2 grapefruits, peeled, sectioned and seeded | ||
| Seedless green grapes | 1 1/2 Cup (16 tbs), halved | |
| 1/2 cup chopped, peeled jicama | ||
Directions
Rinse chicken.
Reserve 3 tablespoons concentrate.
In skillet, bring remaining concentrate, 1 1/2 cups water and 1/2 teaspoon salt to a boil; add chicken.
Reduce heat.
Cover; simmer 10-12 minutes or until tender.
Drain; cool.
Cut chicken into 1/2-inch thick pieces.
In bowl, combine reserved concentrate, sour cream, mayonnaise and nutmeg.
Fold in chicken, citrus sections, grapes and jicama.
Cover; chill up to 4 hours.
Reserve 3 tablespoons concentrate.
In skillet, bring remaining concentrate, 1 1/2 cups water and 1/2 teaspoon salt to a boil; add chicken.
Reduce heat.
Cover; simmer 10-12 minutes or until tender.
Drain; cool.
Cut chicken into 1/2-inch thick pieces.
In bowl, combine reserved concentrate, sour cream, mayonnaise and nutmeg.
Fold in chicken, citrus sections, grapes and jicama.
Cover; chill up to 4 hours.
Chef
