Reviewed: Jun. 11, 2013

This recipe was good, the marinade/dressing was perfect for the chicken. I ended up adding a couple of tablespoons of olive oil and turning the rest of the dressing into a vinaigrette, that made it milder and made it stick to the salad more. I added some cherry tomatoes and an avocado.

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Reviewer:

DutchDaisy

Cooking Level: Expert

Living In: Nijmegen, Gelderland, Netherlands

Reviewed: Oct. 8, 2009

I had leftover chicken (Key West Chicken from this site) and I wanted to put it in a salad, so I used the marinade as a dressing - it was fresh and interesting! Really great. I'll try the full recipe next time.

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Reviewer:

MaLizGa

Cooking Level: Intermediate

Home Town: Long Beach, California, USA

Living In: Simpson Bay, Sint Maarten, Netherlands Antilles

Reviewed: Aug. 7, 2009

delicious!

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Reviewer:

THRO0030

Living In: Minneapolis, Minnesota, USA

Reviewed: Jul. 7, 2009

This was very delicious. Believe it or not, I accidentally bought two grapefruit instead of two oranges. It was a rewarding accident. I recommend trying it this way, too.

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Reviewer:

Collin VanDyck

Reviewed: May 5, 2009

I thought the sauce failed as a dressing ... I couldn't eat the salad. I think it had something to do with the mixture raw garlic, orange and cumin. Basically, it barely stuck to the leaves, except the garlic stuck really well and it was just too strong. Otherwise, the chicken was fine. Not really a strong orange flavor, but it's good.

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Reviewer:

Tammy

Cooking Level: Intermediate

Reviewed: Apr. 30, 2009

Was okay. It marinated for a day or two, but I just found the flavor kind of blah and a little dry due to the acidic juices, maybe. Probably won't use this one again.

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5 users found this review helpful

Reviewer:

Nanjee

Cooking Level: Expert

Living In: Minot, North Dakota, USA

Reviewed: Nov. 4, 2008

This salad was so delicious and the chicken was so tasty! I will make this again.

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Reviewer:

Chef4Six

Cooking Level: Intermediate

Home Town: Monsey, New York, USA

Living In: Atlanta, Georgia, USA

Reviewed: Jul. 15, 2008

Great dish with ingredients that surprisingly blended together very nicely. The one adjustment I made, since we couldn't grill tonight, was slice the chicken prior to marinating, then pan-cooked the chicken. It was very flavorful. Thank you for this recipe - we'll enjoy it again!

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Reviewer:

Kristie

Cooking Level: Intermediate

Reviewed: Jul. 5, 2008

This recipe was okay but I probably won't make it again. I read reviews from others and added avacado as suggested, which was good. I would definitely suggest making at least twice the amount of dressing. there isn't enough to both marinate the chicken and dress the salad.

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Reviewer:

Heidi

Reviewed: Jun. 26, 2008

I'm giving it a 4 because the chicken was great but the salad was just okay. The directions say to split the marinade so you save 1/2 for the dressing. There's where the problem lies. It makes a great marinade but a watery bla dressing. I added some oil because what's dressing without SOME oil. It was better but it still just tasted like juice. If you are one to like a squeeze of juice on a salad, then you may like this. My husband liked it even less than I did. Also, the salad lacked color for me to I added red bell pepper and slivered carrots. Sorry, I won't be making this salad again, but I'll keep the recipe for the marinade.

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