BH&G 3204
From
Dave Drum@1:3634/12 to
All on Sat Jul 3 06:29:00 2021
MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Grilled Honey-Orange Chicken Salad
Categories: Poultry, Citrus, Vegetables, Greens, Nuts
Yield: 4 Servings
1 lb Skinned, boned chicken
2 ts Fine shredded orange peel
1/3 c Orange juice
4 cl Garlic; minced
2 tb Honey
1 1/2 ts Dried thyme; crushed
1/2 ts Salt
1/4 ts Ground black pepper
2 tb Olive oil
2 tb White wine vinegar
2 tb Orange juice
2 cl Garlic; minced
1 1/2 ts Fine chopped shallot
4 c Torn baby salad greens
1 md Red bell pepper; thin
- sliced
2 md Oranges; peeled, sectioned
Sliced almonds; toasted
Place chicken in a resealable plastic bag set in a
shallow dish. For marinade, combine orange peel, the 1/3
cup orange juice, the 4 cloves garlic, honey, and thyme.
Pour over chicken; seal bag. Marinate in the refrigerator
for 6 to 8 hours, turning bag occasionally.
Drain chicken, discarding marinade. Line a broiler pan
with foil. Place chicken on the unheated rack of the
broiler pan. Season with half of the salt and half of the
black pepper. Broil 5" to 6" from heat for 12 to 15
minutes or until chicken is no longer pink, turning once
halfway through broiling.
Meanwhile, for dressing, in a screw-top jar combine olive
oil, vinegar, the 2 tablespoons orange juice, the 2
cloves garlic, shallots, and remaining salt and pepper.
Cover and shake well.
Divide greens among four dinner plates. Top with sweet
pepper slices. Slice chicken crosswise. Arrange chicken
and orange sections over greens. Drizzle with dressing.
Sprinkle with almonds.
Makes: 4 servings
Better Homes & Gardens | May 2015
MM Format by Dave Drum - 25 May 2015
Uncle Dirty Dave's Archives
MMMMM
... Good friends, good books and a sleepy conscience: this is the ideal life. --- MultiMail/Win32 v0.49
* Origin: SouthEast Star Mail HUB - SESTAR (1:3634/12)