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 Flavors and Colors
Honey has different flavors and colors, depending on the location and kinds of flowers the bees visit. Climatic conditions of the area also influence its flavor and color.
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
