Grilled Chicken Salad Cosmopolitan

Recipe View 5 mins Prepare the Marinade: In a small saucepan over low heat, combine the cranberry sauce and orange marmalade. Warm, stirring until melted and well blended. Remove from heat and stir in the lime juice, orange juice, and vegetable oil. Set aside 1/2 cup of this mixture in the refrigerator for the salad dressing. (5 minutes)

Recipe View 1 hrs Marinate the Chicken: Allow the remaining cranberry-citrus mixture to cool slightly. Stir in the lemon vodka and transfer to a large resealable bag. Season the chicken breasts with salt and lemon pepper. Place the chicken into the bag with the marinade. Seal the bag and marinate in the refrigerator for at least 1 hour, or up to 4 hours, turning occasionally. (1 hour)

Recipe View 5 mins Grill the Chicken: Preheat your grill to medium heat. Remove the chicken from the marinade, discarding the marinade. (5 minutes)

Recipe View 10 mins Cook the Chicken: Place the chicken breasts on the preheated grill and cook for 4-5 minutes per side, or until firm and cooked through. An internal temperature of 160°F (70°C) should be reached when measured with a meat thermometer in the thickest part of the breast. Remove the chicken to a cutting board and let it rest for 5 minutes. (10 minutes)

Recipe View 5 mins Assemble the Salad: While the chicken rests, combine the salad greens, dried cranberries, and diced orange segments in a large bowl. Pour the reserved cranberry-citrus marinade (dressing) over the salad and toss gently to coat. (5 minutes)

Recipe View 5 mins Serve: Divide the salad among four serving plates. Slice each chicken breast crosswise into 1/2-inch thick strips. Arrange the sliced chicken over the top of the salads. Sprinkle with orange zest strips and serve immediately. (5 minutes)