Title: Orange Chicken And Mixed Greens Salad
Categories: June 1995
Yield: 1 servings

2/3 c Plus 1/4 cup fresh orange
-juice
1/4 c Honey
4 lg Garlic cloves; minced
1 tb Minced fresh thyme or 1
-teaspoon dried
2 ts Grated orange peel
8 Boneless chicken breast
-halves with skin
3 Oranges; peel and white pits
; removed
6 tb Olive oil
1/4 c White wine vinegar
1 lg Shallot; minced
1 lb Mixed greens
1 Orange or yellow bell
-pepper; seeded, thinly
; sliced
Fresh thyme sprigs;
-(optional)

Mix 2/3 cup orange juice, honey, 3 garlic cloves, minced thyme and orange
peel in 13x9x2-inch glass baking dish. Add chicken breasts and turn to
coat. Cover and chill overnight, turning occasionally.

Prepare barbecue (medium-high heat) or preheat broiler. Remove chicken from
marinade; reserve marinade. Season chicken with salt and pepper. Grill
chicken until cooked through, about 4 minutes per side. Transfer to plate.

Boil reserved marinade in heavy small saucepan until reduced to 1/4 cup,
about 10 minutes. Cut oranges between membranes to release segments.
(Chicken, reduced marinade and orange segments can be prepared 2 hours
ahead. Cover separately and store at room temperature. Rewarm marinade
before using.)

Whisk oil, vinegar, shallot and remaining 1/4 cup orange juice and garlic
clove in small bowl to blend. Season dressing with salt and pepper. Combine
greens, bell pepper and orange segments in a very large bowl. Toss with
dressing. Arrange greens in center of large platter.

Serves 10.

Bon Appetit June 1995

Converted by MC_Buster.

Per serving: 1314 Calories (kcal); 82g Total Fat; (52% calories from fat);
17g Protein; 148g Carbohydrate; 0mg Cholesterol; 121mg Sodium Food
Exchanges: 0 Grain(Starch); 0 Lean Meat; 5 1/2 Vegetable; 3 Fruit; 16 Fat;
5 Other Carbohydrates

Converted by MM_Buster v2.0n.