Grilled Chicken and Orange Salad

    1 hour 20 minutes

    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.

    1 person made this

    Serves: 4 

    • 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
    • SALAD
    • 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

    Preparation:45min  ›  Cook:35min  ›  Ready in:1hour20min 

    1. 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.
    2. 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.
    3. 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.
    4. 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).
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    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

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