Recipe by Marsha Timblin
"This is an entree size salad with mixed greens and marinated chicken. Serve with your favorite dressing."
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skinless, boneless chicken breast halves - cut into bite size pieces
1 1/2 cups
mixed salad greens
small green olives
crisp cooked bacon, crumbled
Although, I didn't follow the whole recipe ( I prefer a different kind of chicken salad) the marinade made the chicken tender, juicy, and delicious.
We found this to be just okay. Will keep looking. Sorry
Loved this recipe. I actually ended up tripling it almost to feed my crew. However I did keep the sugar the same amount because we aren't too big on really sweet things as the main course. Turned out wonderfully.
Easy and tasty
This was a nice salad. I cooked the chicken in a wok - hot and fast. I did add tomatoes to the salad - over all this had a great taste. Thanks.
I'm rating this mostly for the marinade, which turned out great grilled chicken for salad. Made for two, so doubled ingredients. Hint: marinading chicken works better if you pound it flat instead of cutting into chunks (then slice it after). I used/added some other veggies for the salad. The salad needed a bit of some kind of dressing, so I used creamy balsamic from the fridge.
I was looking for a recipe that called for radishes as I had some I needed to use, so I chose this recipe for dinner recently. I did make a few minor changes. I cut the sugar in the marinade in half and used three slices of bacon for two salads. I also added tomatoes as I had some fresh from the garden. This was good and we both enjoyed it. The only change I would make next time would be to omit the water in the marinade. I think it may have kept my chicken from browning nicely. Other than that a good recipe!
* Percent Daily Values are based on a 2,000 calorie diet.
Marinated Chicken Salad
Serving Size: 1/1 of a recipe
Servings Per Recipe: 1
Amount Per Serving
Calories from Fat: 226
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