Ingredients
2 chicken breasts skinned, boned and halved
Marininade:
1/3 cup orange juice
2 tablespoons GOLDEN BLOSSOM HONEY
2 cloves garlic, minced
1/2 teaspoon dried thyme
1 teaspoon grated orange zest
Dressing:
3 tablespoons olive oil
2 tablespoons rice wine vinegar
1 tablespoon shallots, finely chopped
1 tablespoon GOLDEN BLOSSOM HONEY
1 teaspoon grated orange zest
salt and pepper to taste
1 (5 ounce) package mixed greens
1 small red bell pepper, cut into matchstick strips
1 orange, peeled and white pith removed, orange separated into sections and cut into chunks
Honey Tips
Honey Is Sweeter Than Sugar
Due to the high level of fructose, honey is 25% sweeter than table sugar.
Directions
Marinade:
In a small bowl whisk together all ingredients. Pour into a glass baking dish. Add chicken and turn to coat with marinade. Refrigerate 2 hours or up to 24 hours, turning occasionally.
Dressing:
Whisk together dressing ingredients. Set aside.
Remove chicken from marinade and grill or broil until just cooked through, about 4 minutes per side. Remove from heat and cut each breast diagonally into 1/2-inch slices.
Meanwhile, toss mixed greens, pepper strips and orange pieces in a large bowl with desired amount of dressing reserving enough to drizzle on chicken. Divide between 4 plates. Top with sliced chicken. Drizzle chicken with reserved dressing.
Serves: 4
In a small bowl whisk together all ingredients. Pour into a glass baking dish. Add chicken and turn to coat with marinade. Refrigerate 2 hours or up to 24 hours, turning occasionally.
Dressing:
Whisk together dressing ingredients. Set aside.
Remove chicken from marinade and grill or broil until just cooked through, about 4 minutes per side. Remove from heat and cut each breast diagonally into 1/2-inch slices.
Meanwhile, toss mixed greens, pepper strips and orange pieces in a large bowl with desired amount of dressing reserving enough to drizzle on chicken. Divide between 4 plates. Top with sliced chicken. Drizzle chicken with reserved dressing.
Serves: 4
