Mojito Chicken Salad

This is the perfect light summery meal! Everything paired so nicely together. The meal as a whole was quite refreshing. This was my first time cooking with fresh mint leaves, and it sure did make my kitchen smell good! 

The meal was really easy to prepare. I always get excited when a recipe calls to use the grill. The smell of a charcoal grill burning is one of my favorite smells... Right up there next to fresh cut grass, vanilla, frozen bread (childhood memory), and my husband's cologne. Of course, if you did not have access to an outside grill, the chicken could be prepared on a George Foreman grill or something like that.

As I already said, the flavor combination was exceptional! Everything paired perfectly together and brought out the flavors of the other ingredients. Another healthy meal that left you feeling satisfied but not stuffed! 

Mojito Chicken Salad

Pampered Chef Grill it Quick!

Published by The Pampered Chef, Ltd. in 2008.

Prep time: 20 minutes  Total time: 30 minutes  Yield: 4 servings

Dressing

1 can (15 oz) mandarin oranges in light syrup, undrained

3 tbsp sugar

2 limes

3 tbsp chopped fresh mint leaves

1/4 tsp ground cayenne pepper

3 tbsp olive oil

Chicken and Salad

4 boneless, skinless chicken breasts (4-6 oz each)

1/2 tsp salt

1/4 tsp coarsely ground black pepper

4 cups baby spring mix salad blend

1. Prepare grill for direct cooking over medium-high heat. For dressing, drain syrup from mandarin oranges into Small Batter Bowl; stir in sugar (set aside oranges for salad). Microwave on high 10-12 minutes or until syrup is thickened and reduced by half (about 6 tbsp). Zest limes to measure 2 tsp zest; juice limes into batter bowl. Add lime, zest, chopped mint, cayenne pepper and oil. Reserve 1/4 cup of the dressing in Prep Bowl for brushing over chicken. Refrigerate remaining dressing for salad.

2. For chicken, season chicken with salt and black pepper. Grill chicken, covered, 5 minutes or until grill marks appear. Turn chicken over; brush with reserved dressing and grill 5-7 minutes or until Pocket Thermometer registers 170°F in thickest part of breast and juices run clear. (Discard any remaining dressing used for brushing on chicken.) Transfer chicken from grill to Large Grooved Cutting Board; let stand 5 minutes.

3. For salad, toss salad blend with 2 tbsp of the dressing; divide evenly among serving plates. Cut chicken into thin slices; arrange over salad. Top with reserved mandarin oranges. Drizzle with remaining dressing.