Grilled Orange Ginger Chicken Salad

Ingredients:

CHICKEN
•	2 tablespoons Crisco® Pure Canola Oil
•	1 tablespoon soy sauce
•	Juice of one lime
•	1 tablespoon finely grated fresh ginger
•	4 skinless, boneless chicken breasts
•	Crisco® Original No-Stick Cooking Spray
•	1/4 cup Smucker's® Sweet Orange Marmalade
•
SALAD
•	1/4 cup Smucker's® Sweet Orange Marmalade
•	1/4 cup cider vinegar
•	1/2 cup Crisco® Pure Canola Oil
•	8 cups mixed greens
•	1 (15 oz.) can mandarin oranges, drained
•	1 medium red bell pepper, cut into 1-inch pieces
•	1/2 small red onion, sliced
•	Salt and pepper to taste
•	Chopped parsley for garnish

Directions:

1	COMBINE oil, soy sauce, lime juice and ginger in shallow dish. Add chicken; cover with plastic wrap. Marinate 30 minutes in refrigerator, turning occasionally.
2	SPRAY grill grate with no-stick cooking spray. Heat grill to medium high. Heat 1/4 cup marmalade in microwave-safe bowl or measuring cup on MEDIUM until melted.
3	REMOVE chicken from marinade; discard marinade. Place chicken breasts on prepared grill. Cook 6 minutes. Turn, cook an additional 5 to 6 minutes or until no longer pink in center. Brush both sides with melted marmalade in last few minutes of cook time. Remove from heat. Tent with foil while making salad.
4	PLACE 1/4 cup marmalade and vinegar in a blender or food processor. Add oil in a steady stream with the motor running. Process until well blended. Season with salt and pepper. Combine greens, oranges, red pepper and onion slices in a large bowl. Toss with dressing.
5	DIVIDE salad between serving plates. Top each with a chicken breast. Garnish with chopped parsley and serve.