Heat grill. Sprinkle chicken with salt and pepper. Place on gas grill over medium-high heat or on charcoal grill 4-6" from medium-high coals; cover grill. Grill 10-12 minutes or until no longer pink in center and juices rin clear; turning once. Place on a plate. Meanwhile, brush asparagus with 1 tbsp of the sesame oil; grill 4 minutes or until crisp-tender, turning once. Cut chicken into 1/2" slices. Place greens on large platter; top with chicken, asparagus and walnuts. In small bowl, whisk together orange marmalade, rice vinegar and remaining 1 tbsp sesame oil. Drizzle dressing over salad just before serving.
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|Serving Size: 1 Serving (324g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 219 (58%)|
|Amt Per Serving||% DV|
|Total Fat 24.3g||32 %|
|Saturated Fat 3.9g||19 %|
|Monounsaturated Fat 8.4g|
|Polyunsanturated Fat 10.1g|
|Cholesterol 55.7mg||17 %|
|Sodium 87.8mg||3 %|
|Potassium 658mg||17 %|
|Total Carbohydrate 17.4g||5 %|
|Dietary Fiber 4.5g||18 %|
|Sugars, other 12.9g|
|Protein 25.4g||36 %|
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Calories per serving: 377
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