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Orange Chicken with Romaine Salad

Orange chicken. I usually think of Chinese food when I think of orange chicken — like sweet and sour orange chicken. Hmmm … haven’t had any in awhile.

I found this recipe on The Chew — an ABC food show that I sometimes watch. It came out pretty good so I’d recommend you try it.

The ingredients aren’t hard to find …

Ingredients for Grilled Orange Chicken

Marinade Ingredients for Orange Chicken

And the ingredients for the dressing/salad that goes along with it … You’ll, of course, need romaine lettuce for this recipe which is not shown in the picture.

Marinade for Grilled Orange Chicken

Dressing for Orange Chicken Salad (minus the lettuce)

You’ll be putting the marinade ingredients in a large bowl that can also accommodate the chicken breasts.

Marinade for Grilled Orange Chicken

Marinade for Grilled Orange Chicken

Then add the chicken breasts in the marinade …

Marinade for Grilled Orange Chicken

Marinade for Grilled Orange Chicken

I deviated from the original recipe which says to remove the chicken from the marinade and then grill it.  I cooked the chicken on the stovetop — Minnesota weather is just too cold right now to grill outdoors.

Grill or Cook the Chicken

Grill or Cook the Chicken

The rest … well, the rest is below. Just a few pictures to show you how easy it will be (no pictures of the salad since that too is quite simple).

Ready to try it?

Ingredients (for the chicken)

  • 1/2 cup Extra Virgin Olive Oil
  • 1 Orange (zest and juice)
  • 2 Garlic cloves (minced)
  • Pinch of Cayenne Pepper
  • Salt and freshly Black Pepper to taste
  • 4 Chicken Breasts (boneless and skinless)

Ingredients (for the Salad)

  • 1 Head of Romaine (chopped)
  • 2 Oranges (segmented – reserve 1/2 of an orange for the juice)
  • 2 tablespoons Honey
  • 2 tablespoons Dijon Mustard
  • 1/2 teaspoon Oregano leaves
  • 1/2 cup Extra Virgin Olive Oil
  • 1/2 Red Onion (slivered)
  • Pinch of Cayenne Pepper
  • Salt and Pepper to taste

Directions

  1. Whisk together the marinade ingredients in a rimmed baking dish.
  2. Add the chicken and turn it to coat it in the marinade.
  3. Allow the chicken to marinate for up to 30 minutes at room temperature. (But do not marinade for more than 30 minutes or the citrus from the orange juice will start to break down.)
  4. Meanwhile, put a large skillet on the stovetop on medium low heat.
  5. Add the chicken and the marinade to the skillet.
  6. Cook the chicken for 7 minutes or so on one side then flip it over and cook it on the other side.
  7. While the chicken is cooking, start the salad (see directions below).
  8. Use a meat thermometer to test the temperature of the chicken for doneness — it should register 160 degrees when its fully cooked.
  9. Remove the chicken and serve with the Orange and Romaine Salad.

Directions for the Salad

  1. In a large bowl, whisk together the orange juice, Dijon, oregano, honey and olive oil.
  2. Season with cayenne, salt and pepper.
  3. Toss the remaining ingredients together the with the dressing.
  4. Add only a tad of cayenne pepper — unless you like your food spicy, then add as much as you like.

And that, my friends, is pretty much it. Hope you enjoy it as much as we did.

Grilled Orange Chicken with Romaine Salad

Grilled Orange Chicken with Romaine Salad

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