Parisian Chicken Salad


This chicken entree is ideal for dinner on a hot summer evening.

Parisian Chicken Salad
Prep Time:
25 mins
Marinate Time:
6 hrs
Broil Time:
12 mins
Total Time:
6 hrs 37 mins


  • 4 skinless, boneless chicken breast halves (1-1/4 to 1-1/2 pounds total)

  • 2 teaspoon finely shredded orange peel

  • 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


  1. 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.

  2. 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.

  3. 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.

  4. Divide greens among four dinner plates. Top with sweet pepper slices. Slice chicken crosswise. Arrange chicken and orange sections over greens. Drizzle with dressing.

Nutrition Facts (per serving)

305 Calories
17g Fat
16g Carbs
23g Protein
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.

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