Grilled Chicken Salad

• 4 small skinless boneless chicken breast halves (about 12 oz. total)
• 1/4 c. frozen orange juice concentrate, thawed
• 2 tsp. finely shredded lemon peel
• 2 Tbsp. lemon juice
• 2 tsp. olive oil
• 2 cloves garlic, minced
• 1/2 c. fat-free mayonnaise dressing or salad dressing
• 2 Tbsp. milk
• 1 Tbsp. frozen orange juice concentrate, thawed
• 1 Tbsp. coarse-grain brown mustard
• 6 c. torn mixed greens
• 2 medium apples, cored and thinly sliced
• 1 Tbsp. broken walnuts, toasted (optional)

1. Rinse chicken; pat dry with paper towels.
2. Place in a plastic bag set in a shallow dish.
3. For marinade, stir together the 1/4 cup orange juice concentrate, the lemon peel, lemon juice, oil and garlic.
4. Pour over chicken.
5. Close bag.
6. Marinate in the refrigerator for 6 to 24 hours; turn bag occasionally.

chicken breast halves, orange juice concentrate, lemon peel, lemon juice, olive oil, garlic, mayonnaise dressing, milk, orange juice concentrate, coarsegrain brown mustard, mixed greens, apples, walnuts

Taken from www.cookbooks.com/Recipe-Details.aspx?id=6406 (may not work)