Ingredients:
1 to taste salt and pepper
4 6-ozs chicken breast, boneless, skinless
1 Small onion, red thinly sliced
1 Bunch arugula stemmed and cleaned
3 Sprigs oregano, fresh leaves chopped
Optional Ingredients:
0.25 Teaspoon pepper, cayenne plus more for dressing Add to shopping list |
Directions:
Heat a grill pan or outdoor grill.
Zest 2 of the 3 oranges and put the zest in a large shallow dish. Juice half an orange and add to the zest. To this mixture, add garlic, 3 tablespoons oil, 1/4 teaspoon on cayenne (if using), salt, and pepper and stir to combine. Add the chicken breasts, toss to coat thoroughly, and let marinate for 5 minutes.
While the chicken is marinating, with a paring knife cut the skin and white pith from the 2 remaining whoel oranges, being sure to remove it all. Slice the oranges into disks and place in a salad bowl. Cut the radicchio in quarteres through the core and cut the core from each quarter. Thinly shread the radicchio and add to the oranges. Add the red onions and arugula.
To make the dressing, juice the other half orange into a small bowl and add a pinch of cayenne, oregano, honey and mustard. In a slow, steady stream, whisk in the remaining oil.
Transfer the marinated chicken to the grill and cook on each side for 5 or 6 minutes, ot until cooked through. remove from the grill and let rest for a few minutes. Lightly toast the bread.
Thinly slice the grilled chicken on an angle, add to the salad, and then pour thr dressing over. Toss to combine and serve with the toasted bread. |
