Source: Campbell's Recipes

Salsa Verde Grilled Chicken Salad
If you're looking for a satisfying main-dish salad, try this refreshing version featuring marinated grilled chicken atop a hearty salad of mixed greens, oranges and avocado.
Rating:
Serves: 4 servings (about 2 1/2 cups each)
Prep Time: 5 minutes
Cook Time: 15 minutes

 

 
1 1/4 pounds skinless, boneless chicken breast half
1 jar (16 ounces) Pace® Salsa Verde
6 cups mixed salad greens
2 Orange, peeled and cut into segments
1 medium avocado, peeled, pitted and cut into slices (about 1/2 cup)




Place the chicken into a shallow, nonmetallic dish or gallon-size resealable plastic bag. Pour 2/3 cup salsa verde over the chicken. Cover the dish or seal the bag and refrigerate for 1 hour.
Lightly oil the grill rack and heat the grill to medium. Grill the chicken for 15 minutes or until cooked through, turning the chicken over once during grilling and brushing often with the marinade. Discard any remaining marinade.
Cut the chicken into thin slices. Arrange the chicken on the greens and top with the orange segments and avocado. Drizzle with the remaining salsa verde.
Ingredient Note: We develop our recipes using a 4-to 5-ounce skinless, boneless chicken breast half per serving. However, there are a range of sizes available in-store, from the butcher counter to the meat case and the freezer section. Use whichever you prefer- just follow the recipe as written above for the best result. If you're using larger chicken breasts they may require a little longer cooking time.


Notes:
Nutritional Values per Serving using Pace Salsa Verde: Calories 301, Total Fat 12g, Saturated Fat 2g, Cholesterol 67mg, Sodium 882mg, Total Carbohydrate 21g, Dietary Fiber 6g, Protein 26g, Vitamin A 32%DV, Vitamin C 84%DV, Calcium 6%DV, Iron 9%DV

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