Warm Asian Chicken & Orange Salad

• 1/4 cup orange juice
• 1/4 cup lite soy sauce
• 1/4 cup rice wine vinegar
• 3 cloves garlic
• 1 Tbsp. sesame oil
• 1 Tbsp. GREY POUPON Dijon Mustard
• 2 tsp. hot pepper sauce
• 4 small boneless skinless chicken breasts (1 lb.)
• 2 cups tightly packed torn mixed salad greens
• 2 navel orange, sectioned Safeway 1 lb For $0.79 thru 02/09
• 1/4 cup PLANTERS Dry Roasted Unsalted Peanuts Rite Aid Buy 1 Get 1 Free thru 02/06
• 2 radishes, sliced
• 2 green onions, quartered

1. Process first 7 ingredients in blender until smooth.
2. Reserve 1/2 cup juice mixture; refrigerate for later use.
3. Pour remaining juice mixture over chicken in shallow dish.
4. Refrigerate 4 hours to marinate.
5. Heat grill to medium heat.
6. Remove chicken from marinade; discard marinade.
7. Grill chicken 6 to 8 min.
8. on each side or until done (165 degrees F).
9. Cut into thin strips.
10. Meanwhile, bring reserved juice mixture to boil; simmer on low heat 5 min.
11. Cover platter with salad greens; top with chicken, oranges, nuts, radishes and onions.
12. Drizzle with juice mixture.

orange juice, soy sauce, rice wine vinegar, garlic, sesame oil, poupon, hot pepper sauce, chicken breasts, orange, buy, radishes, green onions

Taken from www.kraftrecipes.com/recipes/warm-asian-chicken-orange-salad-154744.aspx (may not work)