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Allison Dalke's Grilled Orange Chicken and Romaine Salad

Grilled Orange Chicken Romaine Salad Allison Dalke
Zesty Orange Chicken
skill level
Easy
time
30-60min
servings
4
cost
$
Contributed by :
Grilled Orange Chicken and Romaine Salad Recipe: This refreshing salad dressing, made with fresh orange juice, will complement the zippy flavor of the chicken's marinade.
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ingredients
  • For the Chicken:
  • 1/2 cup Extra Virgin Olive Oil
  • 1 Orange (zest and juice)
  • 2 Garlic cloves (smashed)
  • Pinch of Cayenne Pepper
  • Salt and freshly cracked Black Pepper to taste
  • 4 Chicken Breasts (boneless; skinless)
  • For the Salad:
  • 1 Head of Romaine (chopped)
  • 2 Oranges (segmented; reserve 1/2 orange to juice)
  • 2 tablespoons Honey
  • 2 tablespoons Dijon Mustard
  • 1 teaspoon fresh Oregano leaves
  • 1/2 cup Extra Virgin Olive Oil
  • 1/2 Red Onion (slivered)
  • Pinch of Cayenne Pepper
  • Salt and Pepper to taste
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step-by-step directions We've Made Cooking As Easy As 1-2-3! printer friendly version 
  • 1
    1/2 cup Extra Virgin Olive Oil
    1 Orange (zest and juice)
    2 Garlic cloves (smashed)
    Pinch of Cayenne Pepper
    Salt and freshly cracked Black Pepper to taste
    4 Chicken Breasts (boneless; skinless)
    For the Chicken: Whisk together the marinade ingredients in a rimmed baking dish. Add the chicken and turn to coat. Allow chicken to marinate for up to 30 mins at room temperature.
  • 2
     
    Meanwhile, preheat the grill to medium-high. Remove the chicken from the marinade and place on the grill. Cook for 3 to 4 minutes on the first side then flip and continue to cook for 3 to 4 more minutes. Chicken should register 160 degrees on a instant read thermometer when cooked. Remove from grill and serve with Orange and Romaine Salad.
  • 3
    2 Oranges (segmented; reserve 1/2 orange to juice)
    2 tablespoons Dijon Mustard
    1 teaspoon fresh Oregano leaves 
    2 tablespoons Honey 
    1/2 cup Extra Virgin Olive Oil 
    Pinch of Cayenne Pepper 
    Salt and Pepper to taste 
    1 Head of Romaine (chopped)
    1/2 Red Onion (slivered)
    For the Salad: In a large bowl, whisk together the orange juice, Dijon, oregano, honey and olive oil. Season with cayenne, salt and pepper. Toss together the remaining ingredients with the dressing.

    Helpful Tips:
    1. Depending on how much heat you like, use as much or as little cayenne pepper in the marinade and the salad dressing.
    2. Don’t marinate chicken for more than 30 minutes or the citrus from the orange juice will start to break it down.
    3. Try using pineapple in the salad instead of orange. 
 
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