Tender Salad

• 1 pkg. Butterball fresh chicken breast tenders
• 3/4 c. olive oil
• 3/4 c. orange juice
• 4 tsp. fresh ginger, minced
• 2 cloves garlic, minced
• 1 tsp. curry powder
• 1 tsp. seasoned salt
• 3 Tbsp. rice wine vinegar
• 3 Tbsp. brown sugar
• 1 1/2 c. sweet potato, peeled, diced, and steamed
• 1 Granny Smith apple, cored and diced
• salt and freshly ground pepper to taste
• 4 c. romaine lettuce, torn
• 1 c. walnut halves, toasted
• 1 c. cheddar cheese, grated

1. For vinaigrette, whisk together olive oil (reserve 1 tablespoon for later), orange juice, ginger, garlic, curry powder, seasoned salt, vinegar, and brown sugar.
2. Rinse chicken; pat dry. Place chicken and 1/2 cup vinaigrette in plastic food bag; marinate in refrigerator for several hours.
3. Discard marinade.
4. In separate food bag, combine sweet potatoes, apples, and 1/2 cup vinaigrette. Let stand for several hours.
5. Reserve remaining vinaigrette to dress the salad.

chicken breast tenders, olive oil, orange juice, fresh ginger, garlic, curry powder, salt, rice wine vinegar, brown sugar, sweet potato, apple, salt, romaine lettuce, walnut halves, cheddar cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=4921 (may not work)