Orange Chicken and Mixed Greens Salad |
|
 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 10 |
|
Make this impressive dish the centerpiece of your buffet table. Ingredients:
2/3 cup plus 1/4 cup fresh orange juice |
1/4 cup honey |
4 large 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 |
1/4 cup white wine vinegar |
1 large shallot, minced |
1 pound mixed greens |
1 orange or yellow bell pepper, seeded, thinly sliced |
fresh thyme sprigs (optional) |
Directions:
1. Mix 2/3 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.
2. 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.
3. Boil reserved marinade in heavy small saucepan until reduced to 1/4 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.)
4. Whisk oil, vinegar, shallot and remaining 1/4 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.
|
|