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Source: America's Favorite Food Associations

Grilled Chicken Salad
A great tasting idea that works by itself or in sandwiches.
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Serves: 24
Prep Time: 15 minutes
Cook Time: 0 minutes
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as needed Vegetable cooking spray
6 pounds chicken, (tenderloins)
1 teaspoon pepper
6 cups fresh orange juice
1/3 cup water
6 fennel bulb, trimmed and thinly sliced
1/3 cup orange peel
2 cups olives, halved
3/4 cup red wine vinegar
1/3 cup olive oil
1/2 cup water
3 tablespoon tarragon
6 shallots, finely chopped
24 Romaine lettuce leaves

Season chicken with pepper. Coat skillet with cooking spray.
Saute chicken in batches over medium high heat until lightly browned. Remove chicken from skillet and set aside.
Add orange juice and 1/3 cup water to pan and boil until reduced to 1 1/2 cups. Cool and reserve for dressing.
Place fennel in a large bowl. Add orange peel, olives, vinegar, 1/3 cup olive oil, water, tarragon, shallots and reserved orange juice mixture.
Add chicken and toss to coat. Cover and chill.

At service: Divide mixture among plates lined with romaine lettuce.

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