Grilled Chicken Salad - cooking recipe

Ingredients

4 small skinless boneless chicken breast halves (about 12 oz. total)
1/4 c. frozen orange juice concentrate, thawed
2 tsp. finely shredded lemon peel
2 Tbsp. lemon juice
2 tsp. olive oil
2 cloves garlic, minced
1/2 c. fat-free mayonnaise dressing or salad dressing
2 Tbsp. milk
1 Tbsp. frozen orange juice concentrate, thawed
1 Tbsp. coarse-grain brown mustard
6 c. torn mixed greens
2 medium apples, cored and thinly sliced
1 Tbsp. broken walnuts, toasted (optional)

Preparation

Rinse chicken; pat dry with paper towels.
Place in a plastic bag set in a shallow dish.
For marinade, stir together the 1/4 cup orange juice concentrate, the lemon peel, lemon juice, oil and garlic.
Pour over chicken.
Close bag.
Marinate in the refrigerator for 6 to 24 hours; turn bag occasionally.