Recipes and Cooking Parisian Chicken Salad 5.0 (1) This chicken entree is ideal for dinner on a hot summer evening. 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 June 2, 2011 Print Rate It Share Share Tweet Pin Email 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 4 skinless, boneless chicken breast halves (1-1/4 to 1-1/2 pounds total) 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 ¼ cup 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 yellow sweet pepper, thinly sliced 2 medium oranges, peeled and sectioned 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. Place chicken on the unheated rack of a broiler pan. Season with half of the salt and half of the black pepper. Broil 4 to 5 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. Rate it Print Nutrition Facts (per serving) 305 Calories 17g Fat 16g Carbs 23g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 4 Calories 305 % Daily Value * Total Fat 17g 22% Saturated Fat 3g 15% Cholesterol 59mg 20% Sodium 261mg 11% Total Carbohydrate 16g 6% Protein 23g *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.