Orange chicken and mixed greens salad

1 servings

Ingredients

Quantity Ingredient
⅔ cup Plus 1/4 cup fresh orange juice
¼ cup Honey
4 larges Garlic cloves; minced
1 tablespoon Minced fresh thyme or 1 teaspoon dried
2 teaspoons Grated orange peel
8 Boneless chicken breast halves with skin
3 Oranges; peel and white pits
; removed
6 tablespoons Olive oil
¼ cup White wine vinegar
1 large Shallot; minced
1 pounds Mixed greens
1 Orange or yellow bell pepper; seeded, thinly
; sliced
Fresh thyme sprigs; (optional)

Directions

Mix ⅔ cup orange juice, honey, 3 garlic cloves, minced thyme and orange peel in 13x9x2-inch glass baking dish. Add chicken breasts and turn to coat. Cover and chill overnight, turning occasionally.

Prepare barbecue (medium-high heat) or preheat broiler. Remove chicken from marinade; reserve marinade. Season chicken with salt and pepper. Grill chicken until cooked through, about 4 minutes per side. Transfer to plate.

Boil reserved marinade in heavy small saucepan until reduced to ¼ cup, about 10 minutes. Cut oranges between membranes to release segments.

(Chicken, reduced marinade and orange segments can be prepared 2 hours ahead. Cover separately and store at room temperature. Rewarm marinade before using.)

Whisk oil, vinegar, shallot and remaining ¼ cup orange juice and garlic clove in small bowl to blend. Season dressing with salt and pepper. Combine greens, bell pepper and orange segments in a very large bowl. Toss with dressing. Arrange greens in center of large platter.

Serves 10.

Bon Appetit June 1995

Converted by MC_Buster.

Per serving: 1314 Calories (kcal); 82g Total Fat; (52% calories from fat); 17g Protein; 148g Carbohydrate; 0mg Cholesterol; 121mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 5½ Vegetable; 3 Fruit; 16 Fat; 5 Other Carbohydrates

Converted by MM_Buster v2.0n.

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