Sunday, October 28, 2007

Caprese Chicken Salad with Orange Zest Vinaigrette

Many times, people fail on their diet plans when they don't incorporate variety and variations to their meals. You should consistently change up your meals with the seasons so you are always using the freshest ingredients for a particular time of year. Here's a recipe to keep you on track for the fall that will satisfy your taste buds at the same time.

Caprese Chicken Salad

Begin with a bed of mixed greens and baby spinach. Then, sprinkle with pecans, dried cranberries, and basil. Top with 3 oz. of grilled chicken. To top off your perfect fall salad, stack two layers of tomato slices and fresh peeled orange slices.

Orange Zest Vinaigrette


¼ cup Splenda
1 tsp. paprika
4 TBSP reduced-sugar orange juice
1 tsp. minced onions
½ cup unsweetened applesauce
¼ cup flaxseed oil
1 tsp. dry mustard
½ tsp. Morton Lite salt
3 TBSP white vinegar
1 tsp. grated orange zest


1) Place splenda, dry mustard, paprika, and salt in a blender or food processor.
2) Add orange juice, vinegar, onion, and orange zest to dry ingredients and blend well.
3) With blender running, slowly pour oil and applesauce into orange juice mixture.
4) Place in an airtight container and refrigerate.

To avoid the temptation of drowning your salad in dressing, try putting it in a spray bottle instead of a container that you pour. Then, lightly spray your salad for just as much flavor without the additional calories.