Make this impressive dish the centerpiece of your buffet table.


  • cup plus 1/4 cup fresh orange juice
  • ¼ cup honey
  • 4 large garlic cloves, minced
  • 1 tablespoon minced fresh thyme or 1 teaspoon dried
  • 2 teaspoons grated orange peel
  • 8 boneless chicken breast halves with skin
  • 3 oranges, peel and white pits removed
  • ½ cup olive oil
  • ¼ cup white wine vinegar
  • 1 large shallot, minced
  • 1 lb. mixed greens
  • 1 orange or yellow bell pepper, seeded, thinly sliced
  • Fresh thyme sprigs (optional)


Mix 2/3 cup orange juice, honey, 3 garlic cloves, minced thyme and orange peel in 13x9x2-inch glass baking dish. Add chicken breasts and turn to coat. Cover and chill overnight, turning occasionally.

Prepare barbecue (medium-high heat) or preheat broiler. Remove chicken from marinade; reserve marinade. Season chicken with salt and pepper. Grill chicken until cooked through, about 4 minutes per side. Transfer to plate.

Boil reserved marinade in heavy small saucepan until reduced to 1/4 cup, about 10 minutes. Cut oranges between membranes to release segments. (Chicken, reduced marinade and orange segments can be prepared 2 hours ahead. Cover separately and store at room temperature. Rewarm marinade before using.)

Whisk oil, vinegar, shallot and remaining 1/4 cup orange juice and garlic clove in small bowl to blend. Season dressing with salt and pepper. Combine greens, bell pepper and orange segments in a very large bowl. Toss with dressing. Arrange greens in center of large platter.

MacGourmet downloadOrange Chicken and Mixed Green Salad. To import, drag image to your MacGourmet recipe box.