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Category: Salads - Poultry
Prep Time: Cook Time: Total Time:
3 cooked Citrus Vinaigrette Grilled Chicken breasts (recipe follows)
2 (5 oz) pkg mixed salad greens, thoroughly washed
1 large red bell pepper, cut into thin strips
1 bunch green onions, chopped
1/2 cup Citrus Vinaigrette, divided
1/3 cup golden raisins
1/4 cup chopped dry-roasted peanuts
Let chicken stand at room temperature 30 minutes.
Meanwhile, combine salad greens, bell pepper strips, green onions, and 1/3 cup Citrus Vinaigrette, tossing gently to coat. Place on a serving platter.
Skin and bone chicken; cut diagonally into 1/2-inch-thick slices. Arrange chicken strips on top of salad. Sprinkle with golden raisins and peanuts. Serve immediately with remaining Citrus Vinaigrette. Serves 4
Citrus Vinaigrette Grilled Chicken
Citrus Vinaigrette, divided (recipe follows)
8 bone-in chicken breasts
Reserve 1/2 cup Citrus Vinaigrette (cover and chill up to 5 days). Place 1 cup Citrus Vinaigrette in a large zip-top plastic freezer bag; add half of chicken, turning to coat. Repeat procedure with remaining vinaigrette and chicken. Seal bags, and chill at least 2 hours or up to 24 hours.
Light one side of grill, heating to 400 to 500 (high); leave other side unlit. Remove chicken from marinade, discarding marinade. Arrange chicken, skin sides up, over unlit side, and grill, covered with grill lid, 1 hour or until a meat thermometer inserted into thickest portion registers 170. Let stand 15 minutes before serving. Serve half of chicken immediately. Cover and chill remaining chicken 2 to 3 days.
Direct Heat Cooking Times: To cook chicken directly over heat, reduce heat to 350 to 400 (medium-high) heat, and grill, covered with grill lid, 28 minutes or until a meat thermometer inserted into thickest portion registers 170, turning every 7 minutes. Let chicken stand 15 minutes before serving.
Citrus Vinaigrette
1 1/2 cups orange juice
3/4 cup fresh lemon juice
3/4 cup white wine vinegar
1/3 cup orange marmalade
1/4 cup soy sauce
2 tbsp honey
1 tsp ground ginger
1/2 cup vegetable oil
2 tbsp sesame oil
1 tsp salt and pepper
Whisk together first 7 ingredients a saucepan over medium-high heat. Bring to a boil; reduce heat to medium-low, and simmer, whisking occasionally, 20 minutes or until reduced by half (about 2 cups). Transfer to a medium bowl; cover and chill 1 hour, whisking occasionally. Whisk in vegetable oil and remaining . Use immediately, or store in an airtight container in refrigerator up to 5 days.
Note: Keep an eye on this marinade when bringing to a boil—it can boil over quickly and easily.
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GRILLED CHICKEN SUPPER WITH CITRUS VINAIGRETTE
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Category: Salads - Poultry
Prep Time: Cook Time: Total Time:
3 cooked Citrus Vinaigrette Grilled Chicken breasts (recipe follows)
2 (5 oz) pkg mixed salad greens, thoroughly washed
1 large red bell pepper, cut into thin strips
1 bunch green onions, chopped
1/2 cup Citrus Vinaigrette, divided
1/3 cup golden raisins
1/4 cup chopped dry-roasted peanuts
Let chicken stand at room temperature 30 minutes.
Meanwhile, combine salad greens, bell pepper strips, green onions, and 1/3 cup Citrus Vinaigrette, tossing gently to coat. Place on a serving platter.
Skin and bone chicken; cut diagonally into 1/2-inch-thick slices. Arrange chicken strips on top of salad. Sprinkle with golden raisins and peanuts. Serve immediately with remaining Citrus Vinaigrette. Serves 4
Citrus Vinaigrette Grilled Chicken
Citrus Vinaigrette, divided (recipe follows)
8 bone-in chicken breasts
Reserve 1/2 cup Citrus Vinaigrette (cover and chill up to 5 days). Place 1 cup Citrus Vinaigrette in a large zip-top plastic freezer bag; add half of chicken, turning to coat. Repeat procedure with remaining vinaigrette and chicken. Seal bags, and chill at least 2 hours or up to 24 hours.
Light one side of grill, heating to 400 to 500 (high); leave other side unlit. Remove chicken from marinade, discarding marinade. Arrange chicken, skin sides up, over unlit side, and grill, covered with grill lid, 1 hour or until a meat thermometer inserted into thickest portion registers 170. Let stand 15 minutes before serving. Serve half of chicken immediately. Cover and chill remaining chicken 2 to 3 days.
Direct Heat Cooking Times: To cook chicken directly over heat, reduce heat to 350 to 400 (medium-high) heat, and grill, covered with grill lid, 28 minutes or until a meat thermometer inserted into thickest portion registers 170, turning every 7 minutes. Let chicken stand 15 minutes before serving.
Citrus Vinaigrette
1 1/2 cups orange juice
3/4 cup fresh lemon juice
3/4 cup white wine vinegar
1/3 cup orange marmalade
1/4 cup soy sauce
2 tbsp honey
1 tsp ground ginger
1/2 cup vegetable oil
2 tbsp sesame oil
1 tsp salt and pepper
Whisk together first 7 ingredients a saucepan over medium-high heat. Bring to a boil; reduce heat to medium-low, and simmer, whisking occasionally, 20 minutes or until reduced by half (about 2 cups). Transfer to a medium bowl; cover and chill 1 hour, whisking occasionally. Whisk in vegetable oil and remaining . Use immediately, or store in an airtight container in refrigerator up to 5 days.
Note: Keep an eye on this marinade when bringing to a boil—it can boil over quickly and easily.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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