Grilled Mojo Chicken Salad With Asparagus and Oranges Recipe - Allrecipes.com
Grilled Mojo Chicken Salad With Asparagus and Oranges Recipe

Grilled Mojo Chicken Salad With Asparagus and Oranges

Recipe by  

"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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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings
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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.
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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.
  • Copyright 2005 USA WEEKEND and columnist Pam Anderson. All rights reserved.
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Reviews More Reviews

Mar 11, 2007

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.

 
Aug 25, 2008

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!

 

21 Ratings

Jul 09, 2008

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.

 
Aug 24, 2007

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!

 
Apr 29, 2008

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!

 
Jul 23, 2010

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!

 
May 06, 2010

This is so good and summer-y! I used vegetarian "chicken" substitute and tangerines instead of oranges. Everyone loved it!

 
Mar 10, 2008

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..

 

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Nutrition

  • Calories
  • 386 kcal
  • 19%
  • Carbohydrates
  • 27.2 g
  • 9%
  • Cholesterol
  • 75 mg
  • 25%
  • Fat
  • 17.2 g
  • 27%
  • Fiber
  • 6.4 g
  • 25%
  • Protein
  • 32.5 g
  • 65%
  • Sodium
  • 290 mg
  • 12%

* Percent Daily Values are based on a 2,000 calorie diet.

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