Bistro Chicken Salad Recipe

• 1 1/2 c. Pepperidge Farm home style sour dough cheese croutons, crushed
• 1 jar (12 ounce.) Marie's refrigerated honey mustard dressing & dip, divided
• 4 skinless, boneless chicken breast halves (about 1 lb.)
• Mixed salad greens
• 2 tbsp. orange juice
• 2 teaspoon grated orange peel
• 4 orange slices for garnish

1. 1.
2. Preheat oven to 400 degrees.
3. On waxed paper, place crushed croutons.
4. In shallow bowl, spoon 1/2 c. of the dressing.
5. Dip chicken in salad dressing; coat with crushed croutons.
6. 2.
7. On cookie sheet, arrange chicken.
8. Bake 25 min or possibly till chicken is no longer pink.
9. Cut each cooked chicken breast into 4 strips.
10. Arrange on salad greens.
11. 3.
12. In small microwave-safe bowl, stir orange juice, peel and remaining dressing.
13. Microwave on high 30 seconds; stir and pour over salad.
14. Garnish with orange slices.
15. Makes 4 servings.

home style sour dough cheese croutons, honey, skinless, salad greens, orange juice, orange slices

Taken from cookeatshare.com/recipes/bistro-chicken-salad-41905 (may not work)