PARISIAN CHICKEN SALAD

PARISIAN CHICKEN SALAD image

Yield 4

Number Of Ingredients 17

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Qty. Measurement Description
4 medium skinless, boneless chicken breast halves (about 1 pound)
2 teaspoons finely shredded orange peel
1/3 cup orange juice
4 cloves garlic, minced
2 tablespoons honey
1-1/2 teaspoons dried thyme, crushed
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 cup olive oil
2 tablespoons white wine vinegar
2 tablespoons orange juice
2 cloves garlic, minced
1-1/2 teaspoons finely chopped shallots
4 cups torn baby salad greens
1 medium yellow sweet pepper, thinly sliced
2 medium oranges, peeled and sectioned

Steps:

Preparation Broil: 12 minutes, Marinate: 6 to 8 hours, Prep: 25 minutes 1. Place chicken in a heavy, large self-sealing plastic bag set in a shallow dish. For marinade, in a bowl combine orange peel, the 1/3 cup orange juice, the 4 cloves garlic, the honey, and thyme. Pour over chicken. Seal bag; turn to coat chicken. Marinate in the refrigerator for at least 6 hours or up to 8 hours, turning bag occasionally. 2. Drain chicken, discarding marinade. Place chicken on unheated rack of a broiler pan. Season with half of the salt and half of the pepper. Broil 4 to 5 inches from heat for 12 to 15 minutes or until tender and no longer pink, turning once halfway through broiling. 3. Meanwhile, for dressing, in a screw-top jar combine olive oil, vinegar, the 2 tablespoons orange juice, the 2 cloves garlic, the shallots, the remaining salt, and the remaining pepper. Cover; shake well. 4. To serve, divide greens among 4 dinner plates. Top with yellow sweet pepper slices. Cut chicken into 1/2-inch-thick slices. Arrange chicken and orange sections on salads. Drizzle with the dressing. Makes 4 servings.