Gary isn’t necessarily a salad sort of guy, but he gave two thumbs up for this light, warm-weather chicken salad supper—a great blend of crunchy nuts and vegetables, sweet fruit, and marinated chicken.

1. To make Orange Marinade, combine in heavy saucepan:

4 Tbsp frozen orange juice concentrate, undiluted

˝ cup soy sauce

˝ cup white wine

˝ cup lemon juice

˝ cup honey

1 tsp garlic powder 

2. Stir over medium heat until honey and garlic powder are dissolved; do not boil. Let cool. 

3. Marinate for at least 4 hours:

4-5 chicken breasts (approx same size/thickness with fat trimmed) 

4. About ˝ hour before serving dinner, pre-heat oven to 350 degrees. Line cookie sheet or pizza pan with aluminum foil. Toast for 4-5 minutes:

˝ cup sliced almonds  

5. On same foil-lined pan under oven broiler, grill marinated chicken breasts until tender, about 7-10 minutes on each side, depending on size. 

6. Meanwhile, layer on large plate:

Napa cabbage, sliced

Fresh spinach, chopped in large pieces

Red bell pepper, thinly sliced

Green bell pepper, thinly sliced

Green onions, sliced

Mandarin orange segments (if using canned mandarins, drain well) 

7. Top vegetables with:

Grilled chicken, sliced lengthwise

Sesame seeds

Toasted almonds 

8.  Serve Red Raspberry Vinaigrette on the side.  

NOTE: Marinade can be made a day or two in advance and refrigerated until ready for use.