4
Serves
Preparation time: 25 minutes
Marinating time: 20 minutes
Cooking time: 10 to 15 minutes
Slices of grilled chicken transform a fruity, Mediterranean salad into a satisfying hot-weather dinner that’s packed with flavor—and Magic foods. Note: When marinating meat, fish, and poultry, remember to set aside a few tablespoons of the marinade for basting. Do not contaminate cooked food with marinade that has been in contact with raw meat.
1/3 cup orange juice
2 tablespoons lemon juice
3 tablespoons extra-virgin olive oil
1 tablespoon Dijon mustard
2 garlic cloves, minced
1/4 teaspoon salt, or to taste
Freshly ground pepper to taste
1 pound (450 grams) boneless skinless chicken breasts, trimmed
1/4 cup pistachios, or slivered almonds
8 cups (5 ounces/140 grams) mesclun salad mix, rinsed and dried
1/2 cup thinly sliced red onion
2 medium oranges, peeled, quartered, and sliced
1. Place the orange juice, lemon juice, oil, mustard, garlic, salt, and pepper in a small bowl or jar with a tight-fitting lid; whisk or shake to blend. Reserve 1/3 cup of this dressing for the salad and 3 tablespoons for basting.
2. Place the remaining dressing in a shallow glass dish or a resealable plastic bag. Add the chicken and turn to coat. Cover or seal and marinate in the refrigerator for at least 20 minutes or up to 2 hours.
3. Preheat the grill to medium. Lightly oil grill rack by rubbing it with a piece of crumpled, oil-soaked paper towel (use tongs to hold paper towel). Remove chicken from marinade and discard marinade. Grill the chicken 4 to 6 inches (10 to 15 centimeters) from the heat source, basting the cooked sides with dressing reserved for basting, until no longer pink in the center and an instant-read thermometer inserted in the thickest part registers 170°F (75°C), 4 to 6 minutes per side. Transfer to a cutting board and let stand for 5 minutes.
4. Meanwhile, toast the pistachios (or almonds) in a small dry skillet over medium-low heat, stirring constantly, until light golden, 2 to 3 minutes. Transfer to a bowl and let cool.
5. Place the salad mix and onion in a large bowl. Toss with the dressing reserved for the salad. Divide the salad among 4 plates. Slice the chicken and distribute over the salads. Scatter orange slices over top and sprinkle with pistachios (or almonds).
Per serving: 331 calories, 30 g protein, 18 g carbohydrates, 5 g fiber, 16 g total fat, 3 g saturated fat, 290 mg sodium.