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A bright assortment of vegetables, chicken and orange wedges topped with an Asian-inspired dressing make for a restaurant-style salad made smarter.
Brush chicken with 2 tsp. dressing. Cook in nonstick skillet on medium-high heat 2 min. on each side or until browned on both sides; cover. Simmer on medium-low heat 5 min. or until done (165ºF), turning occasionally. Slice chicken. Cover 2 plates with lettuce; top with oranges, vegetables, chicken and nuts. Drizzle with remaining dressing.
1 small boneless skinless chicken breast (4 oz.) 1/4 cup Asian Toasted Sesame Dressing, divided 2 cups torn salad greens 1 small navel orange, peeled, sliced 1/2 cup diagonally sliced snow peas 1 small carrot, cut into match like sticks 1 Tbsp. PLANTERS Slivered Almonds, toasted