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In the time it takes to reduce the syrup for the flavorful mojito-inspired salad dressing, the rest of the salad ingredients can be prepared and the chicken ready to grill
1 can mandarin oranges in light syrup,    undrained
3 tbsp sugar
2 limes
3 tbsp chopped fresh mint leaves
¼ tsp ground cayenne pepper
3 tbsp olive oil
Chicken and Salad
4 boneless, skinless chicken    breasts
½ tsp salt
¼ tsp coarsely ground black    pepper
4 cups baby spring mix salad    blend
Prep Time: 20 minutes    Total Time: 30 minutes
  1. Prepare grill for direct cooking over medium-high heat. For dressing, drain syrup from mandarin oranges into small batter bowl; stir in sugar (set aside oranges for salad). Microwave on HIGH 10-12 minutes or until syrup is thickened and reduced by half (about 6tbsp). Zest limes to measure 2 tsp zest; juice limes into batter bowl. Add lime zest chopped mint, cayenne pepper and oil. Reserve ¼ cup of the dressing in a prep bowl for brushing over chicken. Refrigerate remaining dressing for salad.
  2. For chicken, season chicken with salt and black pepper. Grill chicken, covered 5 minutes or until grill marks appear. Turn chicken over; brush with reserved dressing and grill 5-7 minutes or until juices run clear. (Discard any remaining dressing used for brushing on chicken.) Transfer chicken from grill to cutting board; let stand for 5 minutes.
  3. For salad, toss salad blend with 2 tbsp of the dressing; divide evenl among serving plates. Cut chicken into thin slices; arrange over salad. Top with reserved mandarin oranges. Drizzle with remaining dressing.
Yield: 4 servings