Best Orange Grilled Chicken Green Salad Recipes

GRILLED CHICKEN CITRUS SALAD

Grilled Chicken Citrus Salad image

This is a wonderful refreshing summer recipe. Very good! A must try.

Provided by WAILAKIJACKIE

Categories Salad Green Salad Recipes Romaine Lettuce Salad Recipes

Time 2h45m

Yield 4

Number Of Ingredients 12

Ingredients

½ cup orange juice
¼ cup lime juice
2 shallots, minced
2 cloves garlic, minced
1 teaspoon chili powder
1 teaspoon ground cumin
1 teaspoon white sugar
4 (4 ounce) skinless, boneless chicken breast halves
8 cups torn romaine lettuce
2 oranges - peeled, segmented, and chopped
2 stalks celery, sliced
4 green onions, chopped

Steps:

In a mixing bowl, whisk together orange juice, lime juice, shallots, garlic, chili powder, cumin, and sugar. Pour 1/2 of this mixture into a large, resealable plastic bag, and add the chicken breasts. Seal, and refrigerate for at least 2 hours. Refrigerate the remaining dressing.
Preheat an outdoor grill for medium-high heat. In a large salad bowl, toss romaine lettuce with oranges, celery, and green onions. Set aside.
Lightly oil grate, and place chicken on grill. Discard the marinade from the chicken. Cook for 6 to 8 minutes each side, or until juices run clear when pierced with a fork. Remove chicken from grill, and slice into thin strips.
Toss salad with reserved dressing, and top with sliced chicken.

Nutrition Facts : Calories 237.6 calories, Carbohydrate 26.1 g, Cholesterol 65.9 mg, Fat 2.2 g, Fiber 5.6 g, Protein 30 g, SaturatedFat 0.5 g, Sodium 112.6 mg, Sugar 14.6 g

ORANGE CHICKEN AND MIXED GREENS SALAD

Orange Chicken and Mixed Greens Salad image

Categories Salad Chicken Leafy Green Poultry Marinate Wheat/Gluten-Free Orange Summer Grill/Barbecue Bon Appétit

Yield Serves 10

Number Of Ingredients 13

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)

Steps:

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.
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 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.)
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.