Orange Chicken & Mixed Salad
Ingredients
For Chicken
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⅔ cup of La Lechonera Naranja Agria Marinade
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¼ cup of honey
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4 large garlic cloves, minced
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1 tablespoon of fresh Thyme (or 1 tsp of dried Thyme)
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2 teaspoons of grated orange peel
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8 boneless chicken breast halves (skin optional)
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3 oranges, peeled and pits removed
Directions
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Prepare grill (medium to high heat) or preheat broiler.
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Remove chicken from La Lechonera Naranja Agria marinade (set leftover marinade aside).
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Season chicken with salt and pepper (to taste) and grill until cooked thoroughly (about 4 minutes per side).
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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.
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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
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6 tablespoons of olive oil
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¼ cup of white wine vinegar
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1 shallot, minced
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1 lb of mixed greens
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1 bell pepper (orange or yellow), thinly sliced
Preparation
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In a bowl, mix ⅔ cup of La Lechonera Naranja Agria, honey, garlic cloves, minced thyme and orange peel.
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In a separate baking pan, add chicken breasts and pour marinade over the meat.
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Cover and chill overnight (turning occasionally to ensure meat is well coated with marinade).
Directions
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In a mixing bowl, whisk oil, vinegar, shallot, garlic clove, and remaining ¼ cup orange.
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Add salt and pepper to taste.
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In a separate bowl, combine mixed greens, sliced bell pepper, and orange segments.
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Add prepared dressing to bowl of mixed green and mix.