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Grilled Chicken with Confetti Salad and Cream Cheese Rice Cakes

July 16, 2014

This meal is perfect for a bridal luncheon.  It is light, delicious, and heart healthy!  My mom came up with the seasoning for the chicken, and we used http://dinahs-dishes.com recipe as the basis for our own salad and dressing.  (Kevin Wilson)

Chicken:

6 thinly sliced chicken breasts

chili powder

cumin

garlic powder

Sprinkle seasonings on both sides of chicken.  Grill on George Foreman Grill until done.

Confetti Salad:

1 (6 0z) bag of Fresh Express Spinach and Arugula salad

1/2 pint of fresh blueberries

8 oz. fresh strawberries, cut into bite-sized pieces

4 kiwi, sliced

1 (11 oz or smaller) can of mandarin oranges in light syrup, rinsed and drained

2 oz. bag of English walnuts

Plate salad.  Add toppings.  Drizzle dressing.  (See dressing recipe below.)

(Serves 6)

Honey Dressing:

1/3 c. honey

1/3 c. extra virgin olive oil

1/3 c. apple cider vinegar

Place all three ingredients in jar.  Shake well.  Use spoon to drizzle over salad.  (This dressing enhances the flavors in the salad to a consummate level.)

Cream Cheese Rice Cakes:

Spread non-fat cream cheese on a rice cake.  IMG_2103

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