• 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

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