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Grilled Mojo Chicken Salad With Asparagus and Oranges
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Total Time:
Marinate chicken in lime, orange, garlic, mint. Grill, slice. Toss with greens, asparagus, citrus dressing.
Ingredients:
  • 0.5 cup orange juice concentrate
  • 0.33333334326744 cup fresh lime juice
  • 2 large garlic cloves, chopped
  • 1 tablespoon chopped fresh mint
  • 1 teaspoon ground ginger
  • 0.5 teaspoon salt, and pepper, to taste
  • 6 tablespoons extra-virgin olive oil, plus extra for drizzling
  • 1.75 pounds boneless skinless chicken breasts
  • 3 oranges
  • 1 bunch medium asparagus, tough ends snapped off
  • 12 cups mixed salad greens
Instructions:
  • In a 2-cup measuring cup, combine the first seven ingredients with 2 tablespoons of oil and whisk together. Transfer all but 3/4 cup of the mixture into a gallon-sized zipper bag. Add the chicken, seal the bag, and refrigerate for 30 minutes to 4 hours. Whisk 1/4 cup of oil into the remaining mixture to make the dressing. Peel and section the oranges. Drizzle the asparagus with oil, and season with salt and pepper.
  • Start a fire on one side of the grill to save charcoal. Once the coals are covered with white ash, place the chicken on the rack over direct heat, cover, and grill until nicely browned for 4 to 6 minutes. Flip the chicken, cover, and grill for another 4 to 6 minutes. Take out the chicken and place the asparagus perpendicular to the rack. Grill for 3 to 5 minutes until nicely browned and cooked through.
  • Let the chicken rest for 5 minutes to soak up the flavors. Slice it 1/2-inch thick crosswise. Toss greens, oranges, salt, and pepper with the dressing. Divide the salad into six bowls, top each with chicken and asparagus, then drizzle with the rest of the dressing.

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