Recipe by USA WEEKEND columnist Pam Anderson
"The flavoring mixture, which accounts for most of the ingredients, is easy to assemble and, as a bonus, serves as both meat marinade and salad dressing. Simply siphon off some of the mixture as a marinade. Whisk extra oil into the rest for a first-rate dressing."
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orange juice concentrate
fresh lime juice
garlic cloves, chopped
chopped fresh mint
salt, and pepper, to taste
6 tablespoons extra-virgin olive oil, plus extra for drizzling
extra-virgin olive oil, plus extra for drizzling
1 3/4 pounds
boneless skinless chicken breasts
medium asparagus, tough ends snapped off
mixed salad greens
Both my boyfriend and I really enjoyed this recipe. I cut each chicken breast into 3 pieces and marinated for about 3 1/2 hours. I then grilled inside on a George Foreman and both the chicken and asparagus turned out great. I will definitely make this again.
Adjustments I made were simple. Instead of making the mojo marinade, I bought Goya's Mojo marinade (check in the Spanish sections of your grocery store!). I left about one-fifth of the bottle for the dressing. Next time, I will let them marinate overnight to see if there is a difference; this time they sat for about nine hours. For the asparagus, I lightly drizzled it with olive oil and fresh lemon zest before I put them on the grill to get them nice and hot.
I subsituted the mixed greens for spinach, kept the oranges. For the dressing, I had pineapple-orange-banana fruit juice on hand and filled the mojo bottle to be about half-full. It was a great fruity but fun combination and everyone loved it!
This was pretty good. I didn't grill the asparagus because it was for a party & I grilled ahead of time. I steamed it, but it would be better grilled. Next, I used canned mandarin oranges rather than fresh. The greens part needs some jazzing up. Next time I will add feta cheese & either spicy pumpkin seeds or carmelized pecans. The marinade is great, but as a dressing, I thought it was a bit too much orange. I will probably add more lime juice next time. Very good summer recipe. All the women I had over for my patio party LOVED it. I also made Lemon Posset from this site for dessert & cucumber slices topped with dill seasoned cream cheese mixed with a can of crab meat for an appetizer.
Gosh, is this ever an overlooked recipe! This meat-salad-vegetable-and-fruit recipe, all wrapped up into a one-dish meal, is SO delicious and pretty healthy too! I only had time to marinate the chicken breasts for about 30 minutes, so I pounded them too to ensure that the marinate would soak in well and it did. The marinade gives such a delicate flavor, yet it's definitely there. I had never grilled asparagus before and it was fabulous. For the greens, I used romaine from our garden, mixed with baby spinach, and I tossed in a sprinkling of feta cheese which was lovely. This dressing is just great and I will use it for other salads. Thank you, Pam Anderson, for a wonderful recipe!
I've made this recipe twice now, and it comes out fabulously! Perfect for entertaining, deliciously balanced and unique flavors. Don't change a thing!
This was okay, but I'm pretty sure it's because I used fresh-squeezed orange juice instead of the concentrate. Will make this again to taste the difference!
This is so good and summer-y! I used vegetarian "chicken" substitute and tangerines instead of oranges. Everyone loved it!
I agree this should be posted as recipe of the day it is WONDERFUL!!! I gave this to my mother-in-law and it is so hard for her to eat any other dressing now lol... GREAT RECIPE..
* Percent Daily Values are based on a 2,000 calorie diet.
Grilled Mojo Chicken Salad With Asparagus and Oranges
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 155
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