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SAL: Grilled Honey-Orange Chicken Salad

Source of Recipe

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SAL: Grilled Honey-Orange Chicken Salad (broil)

Adapted from Bhg.com
Reviews rated this recipe 3.8 of 5 stars.
Makes: 4 servings
Prep: 25 min. - Marinate: 6 - 8 hrs. - Broil: 12 to 15 min.

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

Directions:
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 1/8 tsp. salt and 1/8 tsp. 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.

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. If desired, sprinkle with almonds.

Per serving: 270 calories; 10 g fat (2 g sat. fat, 1 g polyunsaturated fat, 6 g monounsatured fat); 73 mg cholesterol; 288 mg sodium; 19 g carbohydrate; 3 g fiber; 14 g sugar; 26 g protein.