Orange Chicken & Mixed Salad

 

Ingredients

For Chicken

• ⅔ cup of La Lechonera Naranja Agria Marinade

• ¼ cup of honey

• 4 large garlic cloves, minced

• 1 tablespoon of fresh Thyme (or 1 tsp of dried Thyme)

• 2 teaspoons of grated orange peel

• 8 boneless chicken breast halves (skin optional)

• 3 oranges, peeled and pits removed

 

Directions

• ­Prepare grill (medium to high heat) or preheat broiler.

• Remove chicken from La Lechonera Naranja Agria marinade (set leftover marinade aside).  ­

• Season chicken with salt and pepper (to taste) and grill until cooked thoroughly (about 4 minutes per side).

• Remove from heat and transfer to plate. ­ In a small saucepan, cook leftover marinade (saved from earlier) until reduced to ¼ cup for about 10 minutes.  ­

• Cut oranges between membranes to release segments for about 10 minutes. ­  

 

**Chicken, reduced marinade and orange segments can be prepared 2 hours ahead of time. Cover separately and store at room temperature. Reheat La Lechonera marinade before using.

Ingredients

For Salad

• 6 tablespoons of olive oil

• ¼ cup of white wine vinegar

• 1 shallot, minced

• 1­ lb of mixed greens

• 1 bell pepper (orange or yellow), thinly sliced

 

Preparation

• In a bowl, mix ⅔ cup of La Lechonera Naranja Agria, honey, garlic cloves, minced thyme and orange peel.  ­

• In a separate baking pan, add chicken breasts and pour marinade over the meat.

• Cover and chill overnight (turning occasionally to ensure meat is well coated with marinade).

Directions

• In a mixing bowl, whisk oil, vinegar, shallot, garlic clove, and remaining ¼ cup orange.

• Add salt and pepper to taste.  ­

• In a separate bowl, combine mixed greens, sliced bell pepper, and orange segments. ­

• Add prepared dressing to bowl of mixed green and mix.