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Grilled Mojo Chicken Salad With Asparagus and Oranges

SUBMITTED BY: USA WEEKEND columnist Pam Anderson  PHOTO BY: JessicaC 

"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."

SERVINGS

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Servings
 

INGREDIENTS (Nutrition)

  • 1/2 cup orange juice concentrate
  • 1/3 cup fresh lime juice
  • 2 large garlic cloves, chopped
  • 1 tablespoon chopped fresh mint
  • 1 teaspoon dried oregano
  • 1 teaspoon ground ginger
  • 1/2 teaspoon salt, and pepper, to taste
  • 6 tablespoons extra-virgin olive oil, plus extra for drizzling
  • 1 3/4 pounds boneless skinless chicken breasts
  • 3 oranges
  • 1 bunch medium asparagus, tough ends snapped off
  • 12 cups mixed salad greens

DIRECTIONS

  1. Whisk first seven ingredients plus 2 Tbs. oil in a 2-cup measuring cup. Pour all but 3/4 cup of mixture into a gallon-sized zipper bag. Add chicken; seal and refrigerate 30 minutes to 4 hours. Whisk 1/4 cup of oil into remaining mixture for dressing. Peel and section oranges. Sprinkle asparagus with oil, salt, pepper.
  2. Build a fire on only one side of grill (to conserve charcoal). When coals are covered with white ash, place chicken on rack over direct heat, cover and grill until well browned, 4 to 6 minutes. Turn, cover and grill another 4 to 6 minutes. Remove chicken and add asparagus, spears perpendicular to rack. Grill 3 to 5 minutes, until well browned and just cooked through.
  3. Remove chicken and let stand for 5 minutes or up to 1 hour. Cut, crosswise, into 1/2-inch-thick slices. Toss greens, oranges, salt and pepper with most of the dressing. Arrange salad in six shallow bowls. Place chicken and asparagus over each. Drizzle with remaining dressing.

FOOTNOTES

  • FOR GAS GRILL
  • At least 10 minutes before cooking, turn all burners on high. Clean rack with a wire brush, then use tongs to wipe paper towels soaked in vegetable oil over it. Place chicken and asparagus on rack, being careful not to overcrowd. Cover and cook until chicken and asparagus are well browned, about 3 minutes. Turn and continue to grill, covered, until asparagus is just tender, 2 to 3 minutes longer, and chicken has cooked through, 5 to 9 minutes longer, depending on thickness.
  • This recipe was originally featured in the USA WEEKEND article Salads from the Grill on May 20, 2005.
  • Find the Perfect Recipe from Pam Anderson.
  • Pam Anderson is the author of four cookbooks, including her latest, Perfect Recipes for Having People Over.
  • Copyright 2005 USA WEEKEND and columnist Pam Anderson. All rights reserved.

REVIEWS

The reviewer gave this recipe 5 stars. This recipe averages a 4.7 star rating.
Reviewed on Mar. 11, 2007 by Shelbeans82 
Both my boyfriend and I really enjoyed this recipe. I cut each chicken breast into 3 pieces... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 4.7 star rating.
Reviewed on Jul. 9, 2008 by Jennifer 
This was pretty good. I didn't grill the asparagus because it was for a party & I grilled... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 4.7 star rating.
Reviewed on Apr. 29, 2008 by JessicaC 
I've made this recipe twice now, and it comes out fabulously! Perfect for entertaining,... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 4.7 star rating.
Reviewed on Aug. 25, 2008 by emily. 
Adjustments I made were simple. Instead of making the mojo marinade, I bought Goya's Mojo... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 4.7 star rating.
Reviewed on Mar. 10, 2008 by danielle 
I agree this should be posted as recipe of the day it is WONDERFUL!!! I gave this to my... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 4.7 star rating.
Reviewed on Aug. 24, 2007 by LADYJAYPEE 
Gosh, is this ever an overlooked recipe! This meat-salad-vegetable-and-fruit recipe, all... MORE


 

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Nutritional Information
Grilled Mojo Chicken Salad With Asparagus and Oranges

Servings Per Recipe: 6

Amount Per Serving

Calories: 386

  • Total Fat: 17.2g
  • Cholesterol: 75mg
  • Sodium: 290mg
  • Total Carbs: 27.2g
  •     Dietary Fiber: 6.4g
  • Protein: 32.6g

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