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
Instructions
1. 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.
3. 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. Don’t marinate chicken for more than 30 minutes or the citrus
from the orange juice will start to break it down.
2. Try using pineapple in the salad instead of orange.
Originally Submitted
8/28/2013
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