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Tuesday, May 28, 2013

Grilled Honey-Orange Chicken Salad

Grilled Honey-Orange Chicken Salad

1  pound  skinless, boneless chicken breast halves (about 3)
2  teaspoons  finely shredded orange peel
1/3 cup  orange juice
4   cloves garlic, minced
2  tablespoons  honey
1 1/2 teaspoons  dried thyme, crushed
1/2 teaspoon  salt
1/4 teaspoon  ground black pepper
2  tablespoons  olive oil
2  tablespoons  white wine vinegar
2  tablespoons  orange juice
2   cloves garlic, minced
1 1/2 teaspoons  finely chopped shallot
4  cups  torn baby salad greens
1   medium red sweet pepper, thinly sliced
2   medium oranges, peeled and sectioned
  Sliced almonds, toasted (optional)


1. 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.

2. 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 inches from heat for 12 to 15 minutes or until chicken is no longer pink (170 degrees F), turning once halfway through broiling.

3. 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.

4. Divide greens among four dinner plates. Top with sweet pepper slices. Slice chicken crosswise. Arrange chicken and orange sections over greens. Drizzle with dressing. If desired, sprinkle with almonds.

Nutrition Facts (Grilled Honey-Orange Chicken Salad) Servings Per Recipe 4,
 cal. (kcal) 270,
 Fat, total (g) 10,
 chol. (mg) 73,
 sat. fat (g) 2,
 carb. (g) 19,
 Monosaturated fat (g) 6,
 Polyunsaturated fat (g) 1,
 Trans fatty acid (g) 0,
 fiber (g) 3,
 sugar (g) 14,
 pro. (g) 26,
 vit. A (IU) 1603,
 vit. C (mg) 87,
 Thiamin (mg) 0,
 Riboflavin (mg) 0,
 Niacin (mg) 12,
 Pyridoxine (Vit. B6) (mg) 1,
 Folate (µg) 85,
 Cobalamin (Vit. B12) (µg) 0,
 sodium (mg) 432,
 Potassium (mg) 790,
 calcium (mg) 71,
 iron (mg) 1,
 Vegetables () 1,
 Fruit () 1,
 Lean Meat () 4,
 Fat () 1,
 Mark as Free Exchange () 0,
 Carb Choice () 1,
 Percent Daily Values are based on a 2,000 calorie diet

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