Grilled Mojo Chicken Salad With Asparagus and Oranges |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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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. Ingredients:
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.
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