Orange-Chicken Salad


1-1/2 pounds skinless, boneless chicken breasts
3/4 cup frozen orange juice concentrate, thawed
1/2 cup light dairy sour cream
1/4 cup reduced-calorie mayonnaise or salad dressing
1/4 teaspoon ground nutmeg
4 oranges, peeled, sectioned, and seeded
2 grapefruit, peeled, sectioned, and seeded
1-1/2 cups seedless green grapes, halved
1/2 cup chopped, peeled jicama


Rinse chicken. Reserve 3 tablespoons concentrate. In a skillet bring remaining concentrate, 1-1/2 cups water, and 1/2 teaspoon salt to boiling; add chicken. Reduce heat. Cover; simmer 10 to 12 minutes or until tender. Drain; cool. Cut chicken into 1/2" pieces. In a bowl combine reserved concentrate, sour cream, mayonnaise, and nutmeg. Fold in chicken, citrus sections, grapes, and jicama. Cover; chill up to 4 hours. Makes 6 main-dish servings.

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