Orange Chicken Salad
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)
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.