Wednesday, January 13, 2010

Chicken Cranberry Salad

2/3 c. lemon juice
1/3 c. soy sauce
2 t. minced garlic
1/4 t. pepper
2 t. basil
4 chicken breasts, cut in strips

Marinate chicken for an hour or more. Grill in the George Foreman grill. Set aside.

Toss together the following salad ingredients in the amounts to your liking.

Leafy lettuce
Dried cranberries
Crumbled Feta cheese
Pecans (toasted or untoasted)
Pealed, sliced cucumbers

Serve with chicken and Balsamic Vinaigrette (like Newman's Own)

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