Recipes and Cooking Grilled Honey-Orange Chicken Salad 3.6 (13) Add your rating & review By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Published on April 3, 2013 Print Rate It Share Share Tweet Pin Email Photo: Blaine Moats Prep Time: 25 mins Marinate Time: 6 hrs Broil Time: 12 mins Total Time: 6 hrs 37 mins Servings: 4 Jump to Nutrition Facts Ingredients 1 pound skinless, boneless chicken breast halves (about 3) 2 teaspoon finely shredded orange peel ⅓ cup orange juice 4 cloves garlic, minced 2 tablespoon honey 1 ½ teaspoon dried thyme, crushed ½ teaspoon salt ¼ teaspoon ground black pepper 2 tablespoon olive oil 2 tablespoon white wine vinegar 2 tablespoon orange juice 2 cloves garlic, minced 1 ½ teaspoon finely chopped shallot 4 cup torn baby salad greens 1 medium red sweet pepper, thinly sliced 2 medium oranges, peeled and sectioned Sliced almonds, toasted (optional) Directions Place chicken in a resealable plastic bag set in a shallow dish. For marinade, combine orange peel, the 1/3 cup orange juice, the 4 cloves garlic, honey, and thyme. Pour over chicken; seal bag. Marinate in the refrigerator for 6 to 8 hours, turning bag occasionally. Drain chicken, discarding marinade. Line a broiler pan with foil. Place chicken on the unheated rack of the broiler pan. Season with half of the salt and half of the black pepper. Broil 5 to 6 inches from heat for 12 to 15 minutes or until chicken is no longer pink (170°F), turning once halfway through broiling. Meanwhile, for dressing, in a screw-top jar combine olive oil, vinegar, the 2 tablespoons orange juice, the 2 cloves garlic, shallots, and remaining salt and pepper. Cover and shake well. Divide greens among four dinner plates. Top with sweet pepper slices. Slice chicken crosswise. Arrange chicken and orange sections over greens. Drizzle with dressing. If desired, sprinkle with almonds. Rate it Print Nutrition Facts (per serving) 270 Calories 10g Fat 19g Carbs 26g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 4 Calories 270 % Daily Value * Total Fat 10g 13% Saturated Fat 2g 10% Cholesterol 73mg 24% Sodium 432mg 19% Total Carbohydrate 19g 7% Total Sugars 14g Protein 26g Vitamin C 87.4mg 437% Calcium 70.7mg 5% Iron 1.4mg 8% Potassium 790mg 17% Folate, total 84.7mcg Vitamin B-12 0.2mcg Vitamin B-6 1.1mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.