Slices of grilled chicken transform a fruity, Mediterranean salad into a satisfying hot-weather meal that's packed with flavour and magic foods. Remember to set aside a few tablespoons of the marinade for basting. Don't use the marinade that's been in contact with the raw meat.
Patsy Jamieson, Diane Temple
1/3 cup fresh orange juice
2 tablespoons lemon juice
3 tablespoons extra-virgin olive oil
1 tablespoon Dijon mustard
2 garlic cloves, crushed
freshly ground black pepper to taste
450g boneless skinless chicken breasts, trimmed
150g mixed salad greens
1 small red onion, thinly sliced
400g can chickpeas, drained and rinsed
2 medium oranges, peeled and segmented
1/4 cup pistachios, or slivered almonds, toasted
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Place the orange juice, lemon juice, oil, mustard, garlic and pepper in a small bowl or jar with a tight-fitting lid; whisk or shake to blend. Reserve 1/3 cup of this dressing for the salad and 2 tablespoons for basting.
Place the remaining dressing in a shallow glass dish or a resealable plastic bag. Add the chicken and turn to coat. Cover or seal and marinate in the refrigerator for at least 20 minutes or up to 2 hours.
Preheat the barbecue or a chargrill pan to medium. Remove chicken from marinade and discard marinade. Grill the chicken, basting the cooked sides with dressing reserved for basting, until just cooked, about 4 to 5 minutes each side. Transfer to a cutting board and let stand for 5 minutes, covered with foil.
Place the salad greens, onion and chickpeas in a large bowl. Toss with the dressing reserved for the salad. Divide the salad among 4 plates. Slice the chicken and distribute over the salads. Scatter orange slices over the top and sprinkle with pistachios (or almonds).
Neither my husband or I like onions or chickpeas, so I made this salad minus these ingredients. It was still delicious! I toasted the almonds a little, and they added a wonderful flavour. I think next time I might add a little salt to the marinade. - 19 Jul 2011