Ingredients

2 whole broiler-fryer chicken breasts, halved, boned, skinned and cut into strips
1/4 cup white wine vinegar
3 tablespoons olive oil, divided
1/4 cup orange juice
1 garlic clove, minced
1/2 teaspoon white pepper
1/2 teaspoon salt
1/2 cup walnuts, chopped and
8 ounces mixed greens (spinach, romaine and butter lettuce)
2 large tomatoes, chopped
1/2 sweet red pepper, julienned
Orange slices

Cilantro Vinaigrette:
1/4 cup chopped cilantro
2 tablespoons red onion, minced
2 tablespoons white wine vinegar
6 tablespoons orange juice
2 teaspoons orange rind, grated
2 teaspoons honey
1/4 cup plain yogurt
1 tablespoon walnut oil
1/8 teaspoon salt
1/8 teaspoon white pepper
1/8 teaspoon cardamom

Directions

Place chicken in glass dish with cover. In small bowl, whisk together white wine vinegar, 2 tablespoons of the olive oil, orange juice, garlic, white pepper and salt; pour over chicken, cover and refrigerate 1 hour.

For Cilantro Vinaigrette, combine all ingredients, place in a covered bowl and refrigerate.

Drain chicken and discard marinade.

In large nonstick-coated frying pan, place remaining 1 tablespoon olive oil and heat to high temperature. Add chicken and cook, stirring, until fork can be inserted in chicken with ease. Add walnuts to Cilantro Vinaigrette and divide into two portions.

In large bowl, place mixed greens, tomatoes and red pepper; toss gently with half of the vinaigrette and spoon into 4 salad plates. Arrange chicken strips over top; spoon remaining vinaigrette over chicken. Garnish with orange slices. Makes four servings.

Each serving contains 439 calories; 13 gm fat; 16 gm carbohydrate; 350 mg sodium; 16 mg cholesterol.