When Vince grilled chicken night before last, he grilled a big batch. It was all boneless chicken breasts that had been marinated in garlic, olive oil and lemon juice. I sliced the breasts in half thickness wise so they’d absorb more of the marinade and would be easier to slice into smaller pieces.
Last night I sliced some of the already cooked chicken breasts, sauteed them in olive oil with a little garlic and then added a few tablespoons of orange juice and cooked it down to where there was kind of a syrupy coating on the chicken.
Mixed greens were placed in a bowl, then slices of mango, sliced strawberries, sliced celery were added. The chicken was placed on top, and then topped with toasted almond slivers. The dressing was a bit of olive oil, balsamic and orange juice.
This salad was great and another one that we’ll have again.