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1 Orange
1 1/2 tsp white vinegar
2 1/2 tsp chopped fresh Tarragon
5 cups spinach leaves
1/4 tsp salt
1/2 cantaloupe, seeded, peeled, cut into 2"x 1/4"
1/2 tsp pepper
1 cup sliced cucumber, halved
1 lb boneless skinless chicken breasts
1 cup radishes, quartered
2 scallions finely chopped
1 cup red and green seedless grapes, halved
3 tbs mayonnaise
Grate 1/2 tsp. zest
1/4 cup juice from orange.




In large bowl, combine 2 tbs orange juice, zest, 1 1/2 tps tarragon, 1/8 tsp salt & 1/4 tsp pepper. Add chicken; toss until coated. Refrigerate 20 mins. Prepare grill for direct-heat cooking. Grill chicken over direct heat, turning once, until no longer pink center, 5 mins per side; cool. Cut into 1/2" slices; reserve. Combine half of scallions w/ mayo, vinegar & remaining 2 tbs orange juice, 1 tsp tarragon, 1/8 tsp salt & 1/4 tsp pepper. Divide greens among four serving plates; top w/ chicken, cantaloupe, cucumber, radishes & grapes. Sprinkle w/ remaining scallions; drizzle w/ dressing.
Calories: 281, Carbs: 20; Protein: 26g, Fat: 11g Sodium: 229mg Sugar:15g Chol:66mg

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