This is an easy and very tasty low-fat and healthy dish that will leave you very satisfied.  You can grill, bake or boil the chicken.  Serves 3-4.  Add a half cup of brown or wild rice on the side, if you are so inclined.

Marinade and Salad Dressing:

1 pound boneless/skinless chicken (breasts or thighs)
1 cup fresh citrus fruit juice (orange, tangerine, grapefruit) or ½ cup lemon or lime juice
2 teaspoons sesame oil
1 tablespoon olive oil
¼ cup wine vinegar (red or white)
2 cloves crushed garlic
1 ½ tablespoon soy sauce or Tamari sauce (low-salt variety is best)

Salad:

2 cups diced green or red cabbage
5 cups mixed salad leaves (mesclun, bibb, Boston – any that have some color and flavor)
2 mandarin oranges or 1 regular orange (open and separate into wedges)
15 cherry tomatoes

Marinate the raw chicken in ONE-HALF the liquid ingredients overnight, or for at least 2 hours. Once marinated, drain and throw-out the marinade mixture. Save the other half for the homemade salad dressing. Prepare the salad (cabbage, leaves, oranges and tomatoes) in a separate mixing bowl.

Grill, broil or bake the chicken until it reaches an internal temperature of 165 degrees, minimum.  Give the chicken a little dusting of freshly ground pepper.

Choice:  cut the cooked chicken into strips and serve it OVER the salad, OR, have the chicken separately with salad on the side.  In our house, we serve it both ways as one of us doesn’t like wilted salad greens, which happens when the hot chicken is on top of the salad.

If you wish, toss with some toasted almonds, pecans or peanuts for a nutty and crunchy salad.

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