1 lb. skinless, boneless chicken breasts
8 cups torn leaf or romaine lettuce
yellow, red & green pepper thin strips (3/4 c. total)
1 c. grape or cherry tomatoes, halved
1/2 c. matchstick-cut carrots
1/4 c. chopped green onions
1/2 c. low-fat feta cheese, crumbled
2 oz. sliced almonds, toasted
11 oz. can mandarin oranges, drained
3 Tbls. frozen orange juice concentrate, thawed
1 Tbls. white wine vinegar
1 Tbls. Bertoli extra virgin olive oil
1/8 t. each salt and pepper
Prepare grill. Season chicken with salt and pepper (or lemon pepper) and place on a grill rack coated with cooking spray. Grill 6 minutes on each side or until done. Cut into 1/2-inch thick slices. Set aside.
Combine lettuce, peppers, tomatoes, carrots, onions and feta cheese in a large bowl.
Dressing: Combine orange juice concentrate, vinegar, oil, salt and pepper; stir with a whisk.
Pour juice mixture over lettuce mixture, tossing to coat.
Divide lettuce mixture evenly among 4 salad plates; top evenly with chicken, oranges and almonds.