Orange Chicken Salad

• 4 boneless skinless chicken breast halves
• 13 cup raspberry vinegar
• 14 cup sugar
• 3 tablespoons orange juice
• 2 tablespoons olive oil
• 2 tablespoons fresh parsley, minced
• 12 teaspoon salt
• 14 teaspoon ground pepper
• 14 teaspoon hot pepper sauce
• 6 cups mixed salad greens, torn
• 2 celery ribs, thinly sliced
• 1 cup orange section
• 12 cup red onion, thinly sliced
• 14 cup dried cranberries
• 14 cup almonds, slivered and toasted

1. Grill chicken, uncovered, over medium heat for 6-8 minutes on each side, or until juices run clear.
2. Slice and set aside.
3. In a small bowl, combine the vinegar, sugar, orange juice, oil, parsely, salt, pepper and hot pepper sauce; set aside.
4. In a large bowl, combine the salad greens, celery, orange sections, onion and cranberries.
5. Divide among individual plates.
6. Top with chicken.
7. Drizzle with dressing.
8. Sprinkle with almonds.

chicken, raspberry vinegar, sugar, orange juice, olive oil, fresh parsley, salt, ground pepper, hot pepper, mixed salad greens, celery, orange section, red onion, cranberries, almonds

Taken from www.food.com/recipe/orange-chicken-salad-201661 (may not work)