Unfortunately I didn’t take pictures of the preparation for this recipe so you only get the final product. With temperatures rising (finally!) I am ditching the soups and going for salads! This salad is a conglomeration that I have adapted to our tastes from a recipes we got from the grocery store and a chicken recipe from the Good Housekeeping Step by Step Cookbook. The lime from the chicken complements the citrus dressing and fruit in the salad. It comes together really easily and although I used canned fruits and lemon and lime juice, they can easily be substituted for fresh ingredients which is perfect depending on the season. I love substituting fresh pineapple in the summer!
Pineapple Mandarin Salad with Citrus Dressing
makes approximately 4 dinner sized salads
For Chicken:
4 boneless skinless chicken breasts
1/4c/ lime juice
1/4c. all purpose flour
3/4t. salt
1/2t. ground black pepper
2T. brown sugar
1c. reduced sodium chicken broth
1. Preheat oven to 400F. Grease square 9×9 pan (or 9×13 depending on size of chicken breasts).
2. Toss chicken in lime juice. Let set for 10 minutes if desired.
3. On wax paper mix flour, salt, and pepper. Coat chicken with flour mixture and place in pan. Sprinkle brown sugar over top of chicken breasts. Pour chicken broth in pan (use 2 cups of broth if using 9×13 pan). Bake for 40 minutes or until cooked through.
Dressing:
1/4c. olive oil
2T. lemon juice
2T. lime juice
3/4t. minced garlic
3/4t. salt
3/4t. fresh thyme leaves (or 1/4t. dried)
1. Mix ingredients together and drizzle on salad.
Salad:
mixed greens
1 can mandarin oranges, drained
1 can pineapple chunks, drained
lime chicken breast
1. Place greens in bowl or on plate. Add desired amount of mandarin oranges, pineapple chunks, and a sliced lime chicken breast. Drizzle with lemon lime salad dressing.