OT Since I was the devil and tempted you all ;-)

Here is something healthy since I tempted you all with my recipes on the
other post

Grilled Chicken Salad Cosmopolitan will make serving for 4


1/4 cup jellied cranberry sauce
1/4 cup orange marmalade
1/4 cup fresh lime juice
1/4 cup fresh orange juice
1/4 cup vegetable oil
2 tablespoons lemon flavored vodka
4 skinless, boneless chicken breast halves
3/4 teaspoon salt
3/4 teaspoon lemon pepper
1 (10 ounce) bag European blend salad greens or your choice of a green leaf
vegetable
1/2 cup dried cranberries
2 cups diced orange segments
2 tablespoons orange zest strips

Directions
1.. In a small saucepan over low heat, combine the cranberry sauce and
orange marmalade. Warm and stir until melted and well blended. Remove from
the heat and stir in the lime juice, orange juice and vegetable oil. Remove
1/2 cup of the mixture and set aside in the refrigerator for later.
2.. Allow the mixture to cool then stir in the lemon vodka and transfer to
a large resealable bag. Season the chicken pieces with salt and lemon
pepper; place them into the bag with the marinade. Seal the bag and marinate
in the refrigerator for at least 1 hour, turning occasionally.
3.. Preheat a grill for medium heat. Remove the chicken from the plastic
bag, discarding the marinade.
4.. Place the chicken pieces on the preheated grill and cook for 4 to 5
minutes on each side, or until firm and no longer pink in the center. If you
have a meat thermometer, it should measure 160 degrees F (70 degrees C) when
measured in the thickest part. Remove chicken to a cutting board and allow
to rest for about 5 minutes.
5.. While the chicken is resting, combine the salad greens, cranberries,
and orange segments. Pour the reserved citrus marinade over the salad and
toss lightly to coat. Divide the salad between four serving plates. Slice
each piece of chicken crosswise into 1/2 inch strips. Arrange over the tops
of the salads and sprinkle with orange zest strips.

"Matthew" wrote in message
g.com
Here is something healthy since I tempted you all with my recipes on
the other post

Grilled Chicken Salad Cosmopolitan will make serving for 4


1/4 cup jellied cranberry sauce
1/4 cup orange marmalade
1/4 cup fresh lime juice
1/4 cup fresh orange juice
1/4 cup vegetable oil
2 tablespoons lemon flavored vodka
4 skinless, boneless chicken breast halves
3/4 teaspoon salt
3/4 teaspoon lemon pepper
1 (10 ounce) bag European blend salad greens or your choice of a
green leaf vegetable
1/2 cup dried cranberries
2 cups diced orange segments
2 tablespoons orange zest strips

Sounds good, but I reckon it would be even better without the vegetable oil,
chicken & salad greens, and with more vodka :-)

Yowie

"Matthew" wrote in message
g.com...
Here is something healthy since I tempted you all with my recipes on the
other post

Grilled Chicken Salad Cosmopolitan will make serving for 4


1/4 cup jellied cranberry sauce
1/4 cup orange marmalade
1/4 cup fresh lime juice
1/4 cup fresh orange juice
1/4 cup vegetable oil
2 tablespoons lemon flavored vodka
4 skinless, boneless chicken breast halves
3/4 teaspoon salt
3/4 teaspoon lemon pepper
1 (10 ounce) bag European blend salad greens or your choice of a green
leaf vegetable
1/2 cup dried cranberries
2 cups diced orange segments
2 tablespoons orange zest strips

Directions
1.. In a small saucepan over low heat, combine the cranberry sauce and
orange marmalade. Warm and stir until melted and well blended. Remove from
the heat and stir in the lime juice, orange juice and vegetable oil.
Remove 1/2 cup of the mixture and set aside in the refrigerator for later.
2.. Allow the mixture to cool then stir in the lemon vodka and transfer
to a large resealable bag. Season the chicken pieces with salt and lemon
pepper; place them into the bag with the marinade. Seal the bag and
marinate in the refrigerator for at least 1 hour, turning occasionally.
3.. Preheat a grill for medium heat. Remove the chicken from the plastic
bag, discarding the marinade.
4.. Place the chicken pieces on the preheated grill and cook for 4 to 5
minutes on each side, or until firm and no longer pink in the center. If
you have a meat thermometer, it should measure 160 degrees F (70 degrees
C) when measured in the thickest part. Remove chicken to a cutting board
and allow to rest for about 5 minutes.
5.. While the chicken is resting, combine the salad greens, cranberries,
and orange segments. Pour the reserved citrus marinade over the salad and
toss lightly to coat. Divide the salad between four serving plates. Slice
each piece of chicken crosswise into 1/2 inch strips. Arrange over the
tops of the salads and sprinkle with orange zest strips.

It sounds delicious, but I'd have to buy so many things and then use such a
small amount of each that I'll probably never find out just how delicious it
is.

Joy

I just have two things to say to you...
1. my DH is lucky i am monogomus,sp, don't cheat
2. YOU are lucky i am not single

Lee
"Matthew" wrote in message
g.com...
Here is something healthy since I tempted you all with my recipes on the
other post

Grilled Chicken Salad Cosmopolitan will make serving for 4


1/4 cup jellied cranberry sauce
1/4 cup orange marmalade
1/4 cup fresh lime juice
1/4 cup fresh orange juice
1/4 cup vegetable oil
2 tablespoons lemon flavored vodka
4 skinless, boneless chicken breast halves
3/4 teaspoon salt
3/4 teaspoon lemon pepper
1 (10 ounce) bag European blend salad greens or your choice of a green
leaf vegetable
1/2 cup dried cranberries
2 cups diced orange segments
2 tablespoons orange zest strips

Directions
1.. In a small saucepan over low heat, combine the cranberry sauce and
orange marmalade. Warm and stir until melted and well blended. Remove from
the heat and stir in the lime juice, orange juice and vegetable oil.
Remove 1/2 cup of the mixture and set aside in the refrigerator for later.
2.. Allow the mixture to cool then stir in the lemon vodka and transfer
to a large resealable bag. Season the chicken pieces with salt and lemon
pepper; place them into the bag with the marinade. Seal the bag and
marinate in the refrigerator for at least 1 hour, turning occasionally.
3.. Preheat a grill for medium heat. Remove the chicken from the plastic
bag, discarding the marinade.
4.. Place the chicken pieces on the preheated grill and cook for 4 to 5
minutes on each side, or until firm and no longer pink in the center. If
you have a meat thermometer, it should measure 160 degrees F (70 degrees
C) when measured in the thickest part. Remove chicken to a cutting board
and allow to rest for about 5 minutes.
5.. While the chicken is resting, combine the salad greens, cranberries,
and orange segments. Pour the reserved citrus marinade over the salad and
toss lightly to coat. Divide the salad between four serving plates. Slice
each piece of chicken crosswise into 1/2 inch strips. Arrange over the
tops of the salads and sprinkle with orange zest strips.

bulk cooking and freezer bags fixes that, Lee
"Joy" wrote in message
...
"Matthew" wrote in message
g.com...
Here is something healthy since I tempted you all with my recipes on the
other post

Grilled Chicken Salad Cosmopolitan will make serving for 4


1/4 cup jellied cranberry sauce
1/4 cup orange marmalade
1/4 cup fresh lime juice
1/4 cup fresh orange juice
1/4 cup vegetable oil
2 tablespoons lemon flavored vodka
4 skinless, boneless chicken breast halves
3/4 teaspoon salt
3/4 teaspoon lemon pepper
1 (10 ounce) bag European blend salad greens or your choice of a green
leaf vegetable
1/2 cup dried cranberries
2 cups diced orange segments
2 tablespoons orange zest strips

Directions
1.. In a small saucepan over low heat, combine the cranberry sauce and
orange marmalade. Warm and stir until melted and well blended. Remove
from the heat and stir in the lime juice, orange juice and vegetable oil.
Remove 1/2 cup of the mixture and set aside in the refrigerator for
later.
2.. Allow the mixture to cool then stir in the lemon vodka and transfer
to a large resealable bag. Season the chicken pieces with salt and lemon
pepper; place them into the bag with the marinade. Seal the bag and
marinate in the refrigerator for at least 1 hour, turning occasionally.
3.. Preheat a grill for medium heat. Remove the chicken from the plastic
bag, discarding the marinade.
4.. Place the chicken pieces on the preheated grill and cook for 4 to 5
minutes on each side, or until firm and no longer pink in the center. If
you have a meat thermometer, it should measure 160 degrees F (70 degrees
C) when measured in the thickest part. Remove chicken to a cutting board
and allow to rest for about 5 minutes.
5.. While the chicken is resting, combine the salad greens, cranberries,
and orange segments. Pour the reserved citrus marinade over the salad and
toss lightly to coat. Divide the salad between four serving plates. Slice
each piece of chicken crosswise into 1/2 inch strips. Arrange over the
tops of the salads and sprinkle with orange zest strips.

It sounds delicious, but I'd have to buy so many things and then use such
a small amount of each that I'll probably never find out just how
delicious it is.

Joy

LOL thank you for the smile
"Stormmee" wrote in message
...
I just have two things to say to you...
1. my DH is lucky i am monogomus,sp, don't cheat
2. YOU are lucky i am not single

Lee
"Matthew" wrote in message
g.com...
Here is something healthy since I tempted you all with my recipes on the
other post

Grilled Chicken Salad Cosmopolitan will make serving for 4


1/4 cup jellied cranberry sauce
1/4 cup orange marmalade
1/4 cup fresh lime juice
1/4 cup fresh orange juice
1/4 cup vegetable oil
2 tablespoons lemon flavored vodka
4 skinless, boneless chicken breast halves
3/4 teaspoon salt
3/4 teaspoon lemon pepper
1 (10 ounce) bag European blend salad greens or your choice of a green
leaf vegetable
1/2 cup dried cranberries
2 cups diced orange segments
2 tablespoons orange zest strips

Directions
1.. In a small saucepan over low heat, combine the cranberry sauce and
orange marmalade. Warm and stir until melted and well blended. Remove
from the heat and stir in the lime juice, orange juice and vegetable oil.
Remove 1/2 cup of the mixture and set aside in the refrigerator for
later.
2.. Allow the mixture to cool then stir in the lemon vodka and transfer
to a large resealable bag. Season the chicken pieces with salt and lemon
pepper; place them into the bag with the marinade. Seal the bag and
marinate in the refrigerator for at least 1 hour, turning occasionally.
3.. Preheat a grill for medium heat. Remove the chicken from the plastic
bag, discarding the marinade.
4.. Place the chicken pieces on the preheated grill and cook for 4 to 5
minutes on each side, or until firm and no longer pink in the center. If
you have a meat thermometer, it should measure 160 degrees F (70 degrees
C) when measured in the thickest part. Remove chicken to a cutting board
and allow to rest for about 5 minutes.
5.. While the chicken is resting, combine the salad greens, cranberries,
and orange segments. Pour the reserved citrus marinade over the salad and
toss lightly to coat. Divide the salad between four serving plates. Slice
each piece of chicken crosswise into 1/2 inch strips. Arrange over the
tops of the salads and sprinkle with orange zest strips.

"Joy" wrote in message
...
"Matthew" wrote in message
g.com...
Here is something healthy since I tempted you all with my recipes
on the other post

Grilled Chicken Salad Cosmopolitan will make serving for 4


1/4 cup jellied cranberry sauce
1/4 cup orange marmalade
1/4 cup fresh lime juice
1/4 cup fresh orange juice
1/4 cup vegetable oil
2 tablespoons lemon flavored vodka
4 skinless, boneless chicken breast halves
3/4 teaspoon salt
3/4 teaspoon lemon pepper
1 (10 ounce) bag European blend salad greens or your choice of a
green leaf vegetable
1/2 cup dried cranberries
2 cups diced orange segments
2 tablespoons orange zest strips

Directions
1.. In a small saucepan over low heat, combine the cranberry
sauce and orange marmalade. Warm and stir until melted and well
blended. Remove from the heat and stir in the lime juice, orange
juice and vegetable oil. Remove 1/2 cup of the mixture and set
aside in the refrigerator for later.
2.. Allow the mixture to cool then stir in the lemon vodka and
transfer to a large resealable bag. Season the chicken pieces
with salt and lemon pepper; place them into the bag with the
marinade. Seal the bag and marinate in the refrigerator for at
least 1 hour, turning occasionally.
3.. Preheat a grill for medium heat. Remove the chicken from the
plastic bag, discarding the marinade.
4.. Place the chicken pieces on the preheated grill and cook for
4 to 5 minutes on each side, or until firm and no longer pink in
the center. If you have a meat thermometer, it should measure 160
degrees F (70 degrees C) when measured in the thickest part.
Remove chicken to a cutting board and allow to rest for about 5
minutes.
5.. While the chicken is resting, combine the salad greens,
cranberries, and orange segments. Pour the reserved citrus
marinade over the salad and toss lightly to coat. Divide the
salad between four serving plates. Slice each piece of chicken
crosswise into 1/2 inch strips. Arrange over the tops of the
salads and sprinkle with orange zest strips.

It sounds delicious, but I'd have to buy so many things and then
use such a small amount of each that I'll probably never find out
just how delicious it is.

Joy


Went back and looked and the only thing I'd have to buy and wouldn't
use the remainder of is the cranberry sauce.

I love to snack of dried cranberries. We buy them from the bulk
foods bin.

I'd figure out 'something' to do with the rest of the lemon vodka.

Jo

Jofirey wrote:

"Joy" wrote in message
...
"Matthew" wrote in message
g.com...
Here is something healthy since I tempted you all with my recipes on
the other post

Grilled Chicken Salad Cosmopolitan will make serving for 4


1/4 cup jellied cranberry sauce
1/4 cup orange marmalade
1/4 cup fresh lime juice
1/4 cup fresh orange juice
1/4 cup vegetable oil
2 tablespoons lemon flavored vodka
4 skinless, boneless chicken breast halves
3/4 teaspoon salt
3/4 teaspoon lemon pepper
1 (10 ounce) bag European blend salad greens or your choice of a
green leaf vegetable
1/2 cup dried cranberries
2 cups diced orange segments
2 tablespoons orange zest strips

Directions
1.. In a small saucepan over low heat, combine the cranberry sauce
and orange marmalade. Warm and stir until melted and well blended.
Remove from the heat and stir in the lime juice, orange juice and
vegetable oil. Remove 1/2 cup of the mixture and set aside in the
refrigerator for later.
2.. Allow the mixture to cool then stir in the lemon vodka and
transfer to a large resealable bag. Season the chicken pieces with
salt and lemon pepper; place them into the bag with the marinade.
Seal the bag and marinate in the refrigerator for at least 1 hour,
turning occasionally.
3.. Preheat a grill for medium heat. Remove the chicken from the
plastic bag, discarding the marinade.
4.. Place the chicken pieces on the preheated grill and cook for 4
to 5 minutes on each side, or until firm and no longer pink in the
center. If you have a meat thermometer, it should measure 160 degrees
F (70 degrees C) when measured in the thickest part. Remove chicken
to a cutting board and allow to rest for about 5 minutes.
5.. While the chicken is resting, combine the salad greens,
cranberries, and orange segments. Pour the reserved citrus marinade
over the salad and toss lightly to coat. Divide the salad between
four serving plates. Slice each piece of chicken crosswise into 1/2
inch strips. Arrange over the tops of the salads and sprinkle with
orange zest strips.

It sounds delicious, but I'd have to buy so many things and then use
such a small amount of each that I'll probably never find out just how
delicious it is.

Joy


Went back and looked and the only thing I'd have to buy and wouldn't use
the remainder of is the cranberry sauce.

I love to snack of dried cranberries. We buy them from the bulk foods bin.

I'd figure out 'something' to do with the rest of the lemon vodka.

Jo



IMHO cranberry sauce is a good addition to almost any meal. MLB

and excellent cooked on pork, Lee
"MLB" wrote in message
...
Jofirey wrote:

"Joy" wrote in message
...
"Matthew" wrote in message
g.com...
Here is something healthy since I tempted you all with my recipes on
the other post

Grilled Chicken Salad Cosmopolitan will make serving for 4


1/4 cup jellied cranberry sauce
1/4 cup orange marmalade
1/4 cup fresh lime juice
1/4 cup fresh orange juice
1/4 cup vegetable oil
2 tablespoons lemon flavored vodka
4 skinless, boneless chicken breast halves
3/4 teaspoon salt
3/4 teaspoon lemon pepper
1 (10 ounce) bag European blend salad greens or your choice of a green
leaf vegetable
1/2 cup dried cranberries
2 cups diced orange segments
2 tablespoons orange zest strips

Directions
1.. In a small saucepan over low heat, combine the cranberry sauce and
orange marmalade. Warm and stir until melted and well blended. Remove
from the heat and stir in the lime juice, orange juice and vegetable
oil. Remove 1/2 cup of the mixture and set aside in the refrigerator
for later.
2.. Allow the mixture to cool then stir in the lemon vodka and
transfer to a large resealable bag. Season the chicken pieces with salt
and lemon pepper; place them into the bag with the marinade. Seal the
bag and marinate in the refrigerator for at least 1 hour, turning
occasionally.
3.. Preheat a grill for medium heat. Remove the chicken from the
plastic bag, discarding the marinade.
4.. Place the chicken pieces on the preheated grill and cook for 4 to
5 minutes on each side, or until firm and no longer pink in the center.
If you have a meat thermometer, it should measure 160 degrees F (70
degrees C) when measured in the thickest part. Remove chicken to a
cutting board and allow to rest for about 5 minutes.
5.. While the chicken is resting, combine the salad greens,
cranberries, and orange segments. Pour the reserved citrus marinade
over the salad and toss lightly to coat. Divide the salad between four
serving plates. Slice each piece of chicken crosswise into 1/2 inch
strips. Arrange over the tops of the salads and sprinkle with orange
zest strips.

It sounds delicious, but I'd have to buy so many things and then use
such a small amount of each that I'll probably never find out just how
delicious it is.

Joy


Went back and looked and the only thing I'd have to buy and wouldn't use
the remainder of is the cranberry sauce.

I love to snack of dried cranberries. We buy them from the bulk foods
bin.

I'd figure out 'something' to do with the rest of the lemon vodka.

Jo



IMHO cranberry sauce is a good addition to almost any meal. MLB

"MLB" wrote in message
...
Jofirey wrote:

"Joy" wrote in message
...
"Matthew" wrote in message
g.com...
Here is something healthy since I tempted you all with my recipes on
the other post

Grilled Chicken Salad Cosmopolitan will make serving for 4


1/4 cup jellied cranberry sauce
1/4 cup orange marmalade
1/4 cup fresh lime juice
1/4 cup fresh orange juice
1/4 cup vegetable oil
2 tablespoons lemon flavored vodka
4 skinless, boneless chicken breast halves
3/4 teaspoon salt
3/4 teaspoon lemon pepper
1 (10 ounce) bag European blend salad greens or your choice of a green
leaf vegetable
1/2 cup dried cranberries
2 cups diced orange segments
2 tablespoons orange zest strips

Directions
1.. In a small saucepan over low heat, combine the cranberry sauce and
orange marmalade. Warm and stir until melted and well blended. Remove
from the heat and stir in the lime juice, orange juice and vegetable
oil. Remove 1/2 cup of the mixture and set aside in the refrigerator
for later.
2.. Allow the mixture to cool then stir in the lemon vodka and
transfer to a large resealable bag. Season the chicken pieces with salt
and lemon pepper; place them into the bag with the marinade. Seal the
bag and marinate in the refrigerator for at least 1 hour, turning
occasionally.
3.. Preheat a grill for medium heat. Remove the chicken from the
plastic bag, discarding the marinade.
4.. Place the chicken pieces on the preheated grill and cook for 4 to
5 minutes on each side, or until firm and no longer pink in the center.
If you have a meat thermometer, it should measure 160 degrees F (70
degrees C) when measured in the thickest part. Remove chicken to a
cutting board and allow to rest for about 5 minutes.
5.. While the chicken is resting, combine the salad greens,
cranberries, and orange segments. Pour the reserved citrus marinade
over the salad and toss lightly to coat. Divide the salad between four
serving plates. Slice each piece of chicken crosswise into 1/2 inch
strips. Arrange over the tops of the salads and sprinkle with orange
zest strips.

It sounds delicious, but I'd have to buy so many things and then use
such a small amount of each that I'll probably never find out just how
delicious it is.

Joy


Went back and looked and the only thing I'd have to buy and wouldn't use
the remainder of is the cranberry sauce.

I love to snack of dried cranberries. We buy them from the bulk foods
bin.

I'd figure out 'something' to do with the rest of the lemon vodka.

Jo



IMHO cranberry sauce is a good addition to almost any meal. MLB


Toast or on some crackers is always a good snack ;-)