A Squared: What's For Dinner Wednesday: Orange Chicken Salad

Wednesday, August 1, 2012

What's For Dinner Wednesday: Orange Chicken Salad

I'm a little delayed on the Wednesday recipe post today.  Normally I try to get these posts written on Tuesday evenings, but last night our friend Ted was back in town for a few days (from his new temporary home in Hawaii) so we met up with him and I lost track of time.

As promised after a recent post about my startling high blood pressure, tonight's recipe is a light and healthy one and incorporates some of those ingredients that are good for lowering blood pressure.  It's a fairly low maintenance recipe and makes a delicious summer dinner-- especially when you grill the chicken outdoors.  Enjoy!


For the chicken--
  • 2 boneless skinless chicken breasts
  • 2 Tbs. extra virgin olive oil
  • Juice of 1 orange
  • 1 tsp. orange zest
  • 1/4 tsp. salt
  • 1/4 tsp. black pepper
  • 1/2 tsp. dry parsley
  • 1/2 tsp. dry chives
  • 1/8 tsp. garlic powder
  • 1/4 cup pecans, chopped
  • 1/2 tsp. granulated sugar 
  • Salt
  • 4 cups of mixed greens and/or spinach
  • 2 radishes, thinly sliced
  • 2 scallions, white and light green parts thinly sliced
  • 1 orange, cut into 1-inch pieces

For the dressing--
  • 1/4 cup extra virgin olive oil
  • 2 Tbs. fresh orange juice
  • 1/4 Tbs. red wine vinegar
  • 1/2 tsp. grated orange zest
  • 1/8 tsp. salt
  • 1/4 tsp. black pepper 

Rinse chicken breasts, pat dry, and puncture with a fork a few times on each side of the breast.  In a shallow dish, whisk together olive oil and next 7 ingredients.  Add the chicken to the marinade, cover with plastic wrap, and refrigerate for 3-4 hours.  Preheat the grill to medium-high heat and grill 5-6 minutes on each side or until cooked through and the juices run clear.

Heat a nonstick pan over medium heat and add pecans, sugar, and a pinch of salt.  Combine ingredients, stirring frequently until sugar melts and coats the pecans.  Pour mixture on to a sheet of wax paper and let cool.

For the dressing, whisk together olive oil and remaining 5 ingredients.  Arrange greens on plate and top with radishes, scallions, oranges, and glazed pecans. Top with dressing and serve with grilled chicken.

No comments:

Post a Comment

Related Posts Plugin for WordPress, Blogger...