Orange Grilled Chicken Green Salad Recipes

Steps:

• In a large resealable plastic bag, combine the pineapple juice, soy sauce, Worcestershire sauce, garlic powder and pepper. Add chicken strips; seal bag and toss to coat. Cover and refrigerate for 1 hour. Drain and discard marinade. Grill chicken, covered, over medium heat for 8-10 minutes or until juices run clear, turning once. , To serve, arrange greens on four serving plates; top with tomatoes, pineapple, onions and warm chicken. Drizzle with dressing if desired.

Steps:

• In a shallow dish, combine chicken and teriyaki sauce. Cover and refrigerate 1-2 hours. , Drain and discard marinade. In a large nonstick skillet, heat oil over medium-high heat. Add chicken; cook and stir until no longer pink, 5-7 minutes. Refrigerate until chilled., In a large bowl, combine salad greens, chicken, oranges, carrot, almonds and onions. In a jar with a tight-fitting lid, combine dressing ingredients; shake well. Drizzle over salad; toss to coat.

Steps:

• Squeeze juice from 1 orange. Mix with 2 Tbsp. dressing and 1/8 tsp. crushed pepper in shallow dish until blended. Add chicken; turn to evenly coat both sides of each breast. Refrigerate 30 min. to marinate.
• Meanwhile, place beans in large microwaveable bowl. Add water; cover with waxed paper. Microwave on HIGH 5 min. or until beans are crisp-tender; drain. Rinse under cold water until cooled; drain. Combine beans, peppers, tomatoes, onions, remaining crushed pepper and remaining dressing in large bowl. Section remaining oranges. Add to bean mixture; mix lightly. Refrigerate until ready to serve.
• Heat grill to medium heat. Remove chicken from marinade; discard marinade. Grill chicken 6 to 8 min. on each side or until done (165°F).
• Cut chicken into strips. Spoon bean mixture onto platter; top with chicken. Sprinkle with cheese.

Steps:

• In a mixing bowl, whisk together orange juice, lime juice, shallots, garlic, chili powder, cumin, and sugar. Pour 1/2 of this mixture into a large, resealable plastic bag, and add the chicken breasts. Seal, and refrigerate for at least 2 hours. Refrigerate the remaining dressing.
• Preheat an outdoor grill for medium-high heat. In a large salad bowl, toss romaine lettuce with oranges, celery, and green onions. Set aside.
• Lightly oil grate, and place chicken on grill. Discard the marinade from the chicken. Cook for 6 to 8 minutes each side, or until juices run clear when pierced with a fork. Remove chicken from grill, and slice into thin strips.
• Toss salad with reserved dressing, and top with sliced chicken.

Steps:

• In a bowl, combine the chicken, celery, green pepper and onion. Add mayonnaise, orange juice and zest and salt; mix well. Cover and refrigerate until serving. Serve on lettuce if desired.