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Ingredients
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Amt.
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Measure
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Ingredient
| | | | 2 | breasts, bone removed | 4(4 oz)chicken breast halves, boneless, skinless | 1 | dash | salt | 1 | dash | black pepper | 1/4 | teaspoon | garlic powder | 2 | scoops | Greens N Things, Wegmans | 1 | onion | onions, red, organic, thinly sliced | 1 | fruit without refuse | mango | 2 | wedges or slice (1/8 of one 2-1/8" dia lemon) | lemons | 1/4 | fruit (2-5/8" dia) | oranges, raw | 1/4 | fruit (2-5/8" dia) | oranges, raw | 1 | teaspoon | olive oil |
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Steps
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Sequence
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Step
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| | 1 | Preheat grill to 400°F | | 2 | Trim any excess fat from the chicken breasts. Season each with salt, pepper, and garlic
powder. This salad has a lot of citrus flavor; so, simply salting the chicken may suffice
for you. | | 3 | In a large salad bowl, tear up the clean and washed salad. | | 4 | When your grill is ready, use the olive oil to grease the surface, otherwise the chicken
will stick. Place the chicken on the grill and cook for approximately 5 minutes, flipping
halfway through. | | 5 | Place the onion rings on the grill. These char easily, so flip frequently
and remove once the whole ring is a light brown. Onions should take no more than 6
minutes. | | 6 | Check the chicken’s center by cutting through the middle; if there is no visible
pink, the breasts are done. | | 7 | Once the chicken and onions are ready, remove from the grill and bring to the cutting
board. Allow to cool for about 5 minutes. Once cooled, take the onions and simply break then up, keeping them in full rings, then place them into the salad bowl. | | 8 | Add the
mango, then take the lemon and orange wedges and squeeze the juice into the salad,
creating the citrus dressing. Toss the salad | | 9 | Next, slice the chicken breasts thinly. Take
two plates and place even portions of salad onto both, followed by the chicken on top.
Serve warm. |
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