4 boneless, skinless chicken breast halves
2 cans (11 ounces each) mandarin oranges, drained; 1/2 cup syrup reserved
1/4 cup fresh lime juice
1 clove garlic, minced
1/2 teaspoon salt
1/4 teaspoon pepper
4 teaspoons olive oil
1 bunch Romaine lettuce, torn into bite-size pieces
2 ribs celery, sliced thin diagonally
2 tomatoes, cut in thin wedges
4 large mushrooms, sliced thin
1 small red onion, sliced thin
1/4 cup almond slivers, toasted
1/4 cup sesame seeds, toasted
1/2 cup bottled honey Dijon mustard salad dressing

In small saucepan or microwave bowl, mix together 1/2 cup reserved mandarin orange syrup, lime juice and garlic; heat on stove top or in microwave just to boiling. Place chicken in bowl and pour on hot marinade; let stand at least 10 minutes. Remove chicken to broiler pan, sprinkle with salt and pepper and brush each side with olive oil. Set oven temperature control at Broil 500°F. Place rack about 4 inches from heat and broil about 7 minutes per side or until fork can be inserted in chicken with ease. Reheat extra marinade to boiling and brush on chicken after turning. Slice cooked chicken, about 8 pieces per breast half. On large flat platter, arrange lettuce, drained mandarin oranges, celery, tomatoes and mushrooms; top with onion slices, separated into rings. Place warm chicken on top; sprinkle with toasted almonds and sesame seeds. Serve with honey Dijon mustard dressings. Makes 4 generous servings.

Per Serving
Calories: 426
Protein: 35.8 grams
Total Fat: 17.8 grams
Saturated Fat: 2.88 grams
Carbohydrates: 34.7 grams
Cholesterol: 75 milligrams
Sodium: 449 milligrams

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Recipe from the National Chicken Council