Orange Chicken with Mixed Greens
SunWest
3/4 cup fresh orange juice
1/4 cup honey
3 large garlic cloves, minced
2 tablespoons fresh
thyme, minced
1 tablespoon grated
orange peel
8 boneless, skinless chicken
breast halves, cut in half
Salt and pepper
DRESSING
5 tablespoons olive oil
1 tablespoon toasted
sesame oil
1/2 cup rice vinegar
2 shallots, minced
1/3 cup orange juice
1 garlic clove, minced
1 pound mixed salad greens
1 orange or yellow bell
pepper, thinly sliced
Segments from 3 Sun West
oranges (or 6 Sun West
mandarins)
Fresh thyme sprigs, slivered
almonds, sesame seeds
and pinch of cayenne
pepper, for garnish
(optional)
Mix orange juice, honey, garlic, thyme and orange
peel in a glass dish (or zipper-lock bag). Add chicken.
Chill overnight, turning occasionally.
Season chicken with salt and pepper; grill or broil
chicken until cooked through.
Pour remaining marinade into a saucepan and boil
until reduced; keep warm.
To prepare the dressing, whisk together olive oil,
sesame oil, vinegar, shallots, orange juice and garlic.
Add salt and pepper to taste.
Combine greens, bell pepper and orange segments
in a bowl; toss with the dressing. Arrange greens on
a platter.
Slice the chicken, arrange on the greens and drizzle
with remaining marinade. Garnish as desired.
Makes 8 servings.
Cherry Chicken Salad Wraps
Grant J. Hunt Company
1 tablespoon
vegetable oil
8 ounces boneless,
skinless chicken, cut in
thin strips
1 1/2 cups pitted and
halved Orchard View
Farms* cherries
1 cup bean sprouts
1 cup carrots cut in thin
julienne strips
1 teaspoon grated
fresh ginger
3/4 teaspoon garlic salt
1/8 teaspoon ground
black pepper
1/2 cup diagonally sliced
green onions
3 tablespoons soy sauce
2 tablespoons lemon juice
1 teaspoon honey
1/4-1/2 teaspoon red
pepper flakes
8 large lettuce leaves such
as Bibb, Boston
or leafy green
Heat oil over medium-high heat in a skillet. Add
chicken and sauté until lightly browned. Add cherries,
bean sprouts, carrots, ginger, garlic salt and pepper.
Sauté just until the bean sprouts are crisp-tender.
Add green onions and sauté 1 minute longer.
In a bowl, combine soy sauce, lemon juice, honey and
red pepper flakes.
To serve, place about 1/3 cup of the sautéed mixture
in the middle of a lettuce leaf, spoon the soy sauce
mixture over the sautéed mixture, and wrap the
lettuce over the filling to eat out of hand like a taco.
Makes 4 servings.
Tip: For a delicious sweet-tart salad, use 3/4 cup
cherries and 3/4 cup thinly sliced Blue Goose* Italian
prunes. When cherries are not available, 1 1/2 cups
thinly sliced Italian prunes can be substituted.
Brands may vary by region; substitute a similar product.
