Take advantage of time-saving pre-cooked chicken strips with Orange Balsamic Chicken Salad.

This flavorful recipe comes together quickly as an entre or buffet item for a summer brunch or dinner. The chicken takes on the tang of the vinaigrette dressing: orange juice, balsamic vinegar, olive oil and Dijon mustard. Gorgonzola or blue cheese adds a nutty flavor. Serve this dish with corn muffins and ice cream for a complete dinner.

Orange Balsamic Chicken Salad

Prepare vinaigrette. Whisk together olive oil, orange juice, balsamic vinegar and mustard until well-blended.

Place chicken in a large bowl. Cover with 1/4 cup vinaigrette. Toss well to coat. Marinate at room temperature for 20 to 30 minutes. Set aside remaining vinaigrette.

Preheat broiler. Place bell pepper pieces under broiler, and cook, turning, until beginning to char, about 3 to 4 minutes a side. Remove from broiler, let cool and slice into strips.

In serving bowl, combine chicken strips (with vinaigrette), pepper strips, salad greens, gorgonzola, nuts and tomato. Toss well to mix. Add remaining vinaigrette to taste; toss again to coat.

Makes 4 servings.

Nutritional information per serving: 241 calories; 21g fat (78 percent calories from fat); 4g saturated fat; 7mg cholesterol; 4.5g protein; 8.5g carbohydrate; 4g sugar; 3g fiber; 171mg sodium; 87mg calcium; 407mg potassium.

Recipe adapted from: "The Six O'Clock Scramble," by Aviva Goldfarb (St. Martin's Griffin, 2006); www.thescramble.com