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How to Make Flan
Peruvian Arroz con Pollo
Grilled Chicken Citrus Salad
cup citrus vinaigrette dressing
boneless skinless chicken breasts (about 1 1/4 lb)
bag (10 oz) ready-to-eat romaine lettuce
unpeeled apples, cubed (about 2 cups)
cup coarsely chopped dried apricots
medium green onions, sliced (2 tablespoons)
cup chopped honey-roasted peanuts
Heat gas or charcoal grill. Place 2 tablespoons of the dressing in small bowl. Brush all sides of chicken with the 2 tablespoons dressing.
In large bowl, toss lettuce, apples, apricots and onions; set aside.
Place chicken on grill. Cover grill; cook over medium heat 8 to 10 minutes, turning once, until juice of chicken is clear when center of thickest part is cut (170°F).
Add remaining dressing to lettuce mixture; toss. On 4 plates, divide lettuce mixture. Cut chicken crosswise to slices; place on lettuce. Sprinkle with peanuts.
With so many wonderful prewashed salad greens available, feel free to use your favorite for this recipe.
Calories from Fat
% Daily Value
% Daily Value*:
0 Starch; 1 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 5 1/2 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 5 1/2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
© 2012 General Mills
© 2018 ®/TM General Mills All Rights Reserved
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