Grilled Honey-Orange Chicken Salad

Sweet Kelly from Eat yourself Skinny is my recipe contributor. 
 She has become a sweet friend of mine and I adore everything she makes. Not only that but she takes beautiful pictures of her food and being a visual person this instantly drew me to her blog! She’ll be here once a week sharing with you all and has such an amazing treat for today!!! Don’t forget to check out her blog, it is filled with incredible recipes!
“A salad with chicken and fresh fruit is not only good in any season, but is good for you too!  Feel free to prepare the delicious marinade in the morning allowing the chicken to absorb all the flavors throughout the day then just pop it in your boiler when you get home from work and toss it with your salad.  Simple as that!  Sure makes for a great lunch too!”

Grilled Honey-Orange Chicken Salad

Here are your ingredients:

3 skinless, boneless chicken breast halves
4 cups salad greens
1 medium red bell pepper, thinly sliced
2 medium oranges, peeled and sectioned
Sliced almonds, toasted

For the marinade:
2 tsp. orange zest
1/3 cup orange juice
4 cloves garlic, minced
2 Tbsp honey
1 1/2 tsp. dried thyme (or savory)

For the dressing:

2 Tbsp olive oil
2 Tbsp white wine vinegar
2 Tbsp orange juice
2 cloves garlic, minced
1 1/2 tsp. shallots, finely chopped
Salt and pepper, to taste

Combine ingredients for the marinade and pour over chicken in a resealable plastic bag.  Allow chicken to marinate for 6 to 8 hours in the fridge, turning bag occasionally.

Line a broiler pan with foil and place chicken on the pan, discarding the marinade.  Season with a bit of salt and pepper and broil 5 to 6 inches away from heat for 15 minutes, turning once.  Chicken should no longer be pink and juices will run clear.

While chicken is broiling, mix together the ingredients for the dressing in a screw top jar and shake well (or whisk together in a bowl).  Divide greens among 4 plates (or 2 for larger portions) and top with chopped peppers and orange sections.  Slice chicken crosswise and arrange over greens and drizzle with dressing.  Feel free to garnish with sliced almonds, if desired.  Enjoy!


October 24, 2012


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