Parisian Chicken Salad Recipe

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Parisian Chicken Salad

This chicken entree is ideal for dinner on a hot summer evening.

  • 4 medium skinless, boneless chicken breast halves (about 1 pound)
  • 2 teaspoons finely shredded orange peel
  • 1/3 cup orange juice
  • 4 cloves garlic, minced
  • 2 tablespoons honey
  • 1-1/2 teaspoons dried thyme, crushed
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/4 cup olive oil
  • 2 tablespoons white wine vinegar
  • 2 tablespoons orange juice
  • 2 cloves garlic, minced
  • 1-1/2 teaspoons finely chopped shallots
  • 4 cups torn baby salad greens
  • 1 medium yellow sweet pepper, thinly sliced
  • 2 medium oranges, peeled and sectioned
  • Place chicken in a heavy, large self-sealing plastic bag set in a shallow dish. For marinade, in a bowl combine orange peel, the 1/3 cup orange juice, the 4 cloves garlic, the honey, and thyme. Pour over chicken. Seal bag; turn to coat chicken. Marinate in the refrigerator for at least 6 hours or up to 8 hours, turning bag occasionally.
  • Drain chicken, discarding marinade. Place chicken on unheated rack of a broiler pan. Season with half of the salt and half of the pepper. Broil 4 to 5 inches from heat for 12 to 15 minutes or until tender and no longer pink, turning once halfway through broiling.
  • Meanwhile, for dressing, in a screw-top jar combine olive oil, vinegar, the 2 tablespoons orange juice, the 2 cloves garlic, the shallots, the remaining salt, and the remaining pepper. Cover; shake well.
  • To serve, divide greens among 4 dinner plates. Top with yellow sweet pepper slices. Cut chicken into 1/2-inch-thick slices. Arrange chicken and orange sections on salads. Drizzle with the dressing. Makes 4 servings.
Nutrition Facts
  • Calories 305, Total Fat 17 g, Saturated Fat 3 g, Cholesterol 59 mg, Sodium 261 mg, Carbohydrate 16 g, Fiber 1 g, Protein 23 g.
  • Percent Daily Values are based on a 2,000 calorie diet
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