Grilled Mojo Chicken Salad With Asparagus And Oranges Recipes

GRILLED MOJO CHICKEN SALAD WITH ASPARAGUS AND ORANGES

Steps:

• Whisk first seven ingredients plus 2 Tbs. oil in a 2-cup measuring cup. Pour all but 3/4 cup of mixture into a gallon-sized zipper bag. Add chicken; seal and refrigerate 30 minutes to 4 hours. Whisk 1/4 cup of oil into remaining mixture for dressing. Peel and section oranges. Sprinkle asparagus with oil, salt, pepper.
• Build a fire on only one side of grill (to conserve charcoal). When coals are covered with white ash, place chicken on rack over direct heat, cover and grill until well browned, 4 to 6 minutes. Turn, cover and grill another 4 to 6 minutes. Remove chicken and add asparagus, spears perpendicular to rack. Grill 3 to 5 minutes, until well browned and just cooked through.
• Remove chicken and let stand for 5 minutes or up to 1 hour. Cut, crosswise, into 1/2-inch-thick slices. Toss greens, oranges, salt and pepper with most of the dressing. Arrange salad in six shallow bowls. Place chicken and asparagus over each. Drizzle with remaining dressing.

THAI CHICKEN AND ORANGE SALAD

Steps:

• For dressing, in a small bowl, whisk the first eight ingredients; set aside. , In a large nonstick skillet coated with cooking spray, cook chicken over medium heat for 4-5 minutes on each side or until a thermometer reads 170°., On four plates, divide the salad greens, red pepper, onions, bean sprouts and oranges. Slice chicken; arrange on salads. Sprinkle with peanuts; drizzle with dressing.

GRILLED CHICKEN AND ASPARAGUS SALAD

Steps:

• Heat grill to high. In a large, shallow bowl, whisk together 1 tablespoon oil and 2 tablespoons mustard. Add chicken, and turn to coat; set aside to marinate 30 minutes. In another bowl, toss asparagus with 1 tablespoon oil; brush onion slices with residual oil in bowl.
• Grill asparagus and onion until charred in spots and fork-tender, turning as needed, 8 to 10 minutes. Set aside to cool.
• Grill chicken until browned and cooked through, turning once, 10 to 15 minutes. Set aside to cool.
• To serve, thinly slice chicken crosswise; halve asparagus crosswise. In a large bowl, whisk together remaining 2 tablespoons oil and tablespoon mustard. Add chicken, asparagus, and onion; toss. Season with salt and pepper. Fold in blue cheese.

GRILLED FENNEL SALAD WITH ORANGES

Steps:

• Orange:
• Grate 1/2 teaspoon of orange zest, then cut the rind and pith away from the orange. Segment the orange, over a bowl, making sure to cut on each side of the membrane. Squeeze the remaining membrane and reserve the juice.
• Vinaigrette:
• Whisk together the lime juice, mustard, 4 teaspoons reserved orange juice, 1/2 cup extra-virgin olive oil and 1/2 teaspoon orange zest. Season with salt and pepper, to taste.
• Heat a grill to medium.
• Salad:
• Brush the cut flat sides of the fennel bulbs with olive oil and season with salt. Put on the grill and cook until you see grill marks. Remove them from the grill to a cutting board and let cool. Remove and discard the core. Thinly slice the fennel bulb vertically. Add the fennel slices to a glass bowl along with the shaved celery and the whole parsley leaves. Add the vinaigrette, toss to combine and season, to taste, with salt and pepper. Divide the salad among 4 individual serving plates. Using a vegetable peeler, shave 4 strips of Parmigiano-Reggiano and put 1 strip on top of each salad. Arrange the orange segments on top of composed salad and serve.

GRILLED MOJO PORK CHOPS AND AVOCADO SALAD

Steps:

• For the mojo and pork chops: Combine the orange juice, lime juice, onion, garlic, olive oil, oregano, cumin, 2 teaspoons kosher salt and a few grinds pepper in a blender. Blend until smooth and emulsified. Place the pork chops in a gallon-sized resealable plastic bag. Pour the mojo overtop. Refrigerate for at least 2 hours and up to 24 hours.
• For the avocado salad: Preheat an outdoor grill for medium-high heat, or preheat a griddle or grill pan over medium-high heat until very hot, about 10 minutes. Brush the pineapple spears with the vegetable oil. Grill each side until dark char marks appear, 2 to 3 minutes. Transfer to a cutting board to cool, then dice.
• Mix the orange zest, lime zest and juice, vinegar, olive oil, 1 1/2 teaspoons kosher salt and several cracks of freshly ground black pepper in a small bowl. Set aside.
• Using a sharp knife (chef's or paring), slice both ends off the zested orange. Stand the orange on one end and cut away the peel and white pith, following the contour of the fruit. Carefully cut between the membranes to release the orange segments, letting them drop onto the cutting board. Dice the segments and squeeze remaining juice out of the core of the orange into the bowl with the dressing. Add the diced orange segments, diced grilled pineapple, avocado and red onion to a medium bowl. Pour in the dressing and mix to combine. Set aside.
• When ready to grill the pork chops, remove them from marinade and pat completely dry with a paper towel. Pour the mojo remaining in the bag into a small saucepan. Bring to a boil over medium-high heat. Reduce the heat to medium-low and simmer, stirring occasionally, until the mojo reduces by half and thickens, 8 to 10 minutes.
• Brush the pork chops with 2 tablespoons vegetable oil and season each side with 1/4 teaspoon kosher salt and a few grinds of black pepper. Place the chops on the grill or grill pan the pineapple cooked on (preheat it again if necessary) and grill over medium-high heat until the pork releases from the pan, about 4 minutes. Flip and cook the other side until an instant-read thermometer inserted in the chops near but not touching bone registers 140 degrees F, 3 to 4 minutes. Let the chops rest for 5 minutes to allow the juices to redistribute.
• Spoon one quarter of the mojo reduction onto a dinner plate. Top with a pork chop and then spoon avocado salad over the chop. Repeat with remaining pork chops.

ORANGE GRILLED CHICKEN GREEN SALAD

Steps:

• Grill chicken, uncovered, over medium heat for 6-8 minutes on each side or until juices run clear. Slice and set aside. In a small bowl, combine the vinegar, sugar, orange juice, oil, parsley, salt, pepper and hot pepper sauce; set aside., In a large bowl, combine the salad greens, celery, orange sections, onion and cranberries. Divide among individual serving plates. Top with chicken. Drizzle with dressing. Sprinkle with almonds.

GRILLED CHICKEN AND ASPARAGUS SALAD

Steps:

• Spread walnuts on a baking sheet and place in a preheated 375 degree oven for 4-6 minutes or until lightly browned. Cool.
• Heat grill.
• Sprinkle chicken with salt and pepper. Place on heated grill over medium heat. Cover and grill for 10-12 minutes, turning once, until no longer pink in the middle and juices run clear. Place on plate.
• While chicken is grilling, rinse and snap off tough ends of asparagus. Brush with 1 tbsp of sesame oil. Either place in grill basket or thread on presoaked skewers. After removing chicken from grill, grill asparagus for 4 minutes or until crisp tender turning once.
• Cut chicken into 1/2 inch slices. Place greens on large platter or 2 c on each individual plate. Top with sliced chicken, grilled asparagus and then walnuts.
• In a small bowl, whisk together marmalade, rice vinegar and 1 tbsp sesame oil. Drizzle over salad just before serving.

GRILLED MOJO CHICKEN SALAD WITH ASPARAGUS AND ORANGES

Steps:

• Whisk first seven ingredients plus 2 Tbs. oil in a 2-cup measuring cup. Pour all but 3/4 cup of mixture into a gallon-sized zipper bag. Add chicken; seal and refrigerate 30 minutes to 4 hours. Whisk 1/4 cup of oil into remaining mixture for dressing. Peel and section oranges. Sprinkle asparagus with oil, salt, pepper.
• Build a fire on only one side of grill (to conserve charcoal). When coals are covered with white ash, place chicken on rack over direct heat, cover and grill until well browned, 4 to 6 minutes. Turn, cover and grill another 4 to 6 minutes. Remove chicken and add asparagus, spears perpendicular to rack. Grill 3 to 5 minutes, until well browned and just cooked through.
• Remove chicken and let stand for 5 minutes or up to 1 hour. Cut, crosswise, into 1/2-inch-thick slices. Toss greens, oranges, salt and pepper with most of the dressing. Arrange salad in six shallow bowls. Place chicken and asparagus over each. Drizzle with remaining dressing.

CUBAN-STYLE GRILLED MOJO CHICKEN WITH GREENS, AVOCADOS AND MANGOES

Steps:

• Make dressing:
• Whisk vegetable oil, orange juice, orange peel, honey and soy sauce in small bowl to blend. Season dressing to taste with salt and pepper. (Dressing can be prepared 1 day ahead. Cover and refrigerate.)
• Make chicken:
• Stir cumin seeds in heavy medium skillet over medium-high heat until seeds are fragrant and slightly darker in color, about 2 minutes. Transfer seeds to medium bowl. Add minced garlic, minced chili and salt to seeds; mash mixture with back of fork to form coarse paste. Heat olive oil in same skillet over medium-high heat until very hot, about 2 minutes. Pour hot olive oil over garlic mixture; stir to blend. Let stand 15 minutes. Whisk in orange juice and lime juice. Pour marinade into 13x9x2-inch glass baking dish and cool. Add chicken to marinade; turn to cnd cool. Add chicken to marinade; turn to coat. Cover chicken and refrigerate at least 1 hour and up to 3 hours.
• Combine mangoes and avocados in medium bowl. Add 6 tablespoons dressing and toss to coat.
• Prepare barbecue (medium-high heat). Remove chicken from marinade; discard marinade. Grill chicken until cooked through, about 5 minutes per side. Transfer chicken to work surface. Let stand 5 minutes. Cut each chicken piece crosswise into 1/3-inch-thick slices.
• Place lettuces in large bowl. Toss with enough dressing to coat thoroughly. Season to taste with salt and pepper; mound lettuces on 6 plates. Arrange 1 sliced chicken piece atop lettuces on each plate. Spoon mangoes and avocados alongside chicken. Sprinkle salads with cashews. Serve, passing any remaining dressing separately.

ASPARAGUS AND CHICKEN SALAD WITH GINGER DRESSING

Steps:

• To make the vinaigrette, put shallots in a small bowl. Add vinegar, sugar, mustard, salt and cayenne and let steep for 5 minutes. Add ginger and garlic, then whisk in sesame oil and vegetable oil. Taste and adjust seasoning.
• Bring a large saucepan of salted water to a boil. Snap off the tough end of each asparagus spear, then cut each spear into 2-inch lengths. Cut thicker pieces in half lengthwise as necessary so all cut pieces are approximately the same size. Place asparagus pieces into boiling water and cook for 1 minute. Drain and cool under running water. Blot dry.
• To make the salad, put asparagus in a salad bowl. Season with salt and pepper. Add chile, if using, and crushed peanuts. Dress with half the vinaigrette and toss to coat.
• Arrange dressed asparagus on a platter or on individual plates. Tear chicken slices into strips and scatter over asparagus. Drizzle a little more vinaigrette over the salad and give it a good squeeze of lime. Garnish with basil, mint and cilantro leaves and serve immediately.

GRILLED CHICKEN AND ASPARAGUS RICE SALAD

Steps:

• Combine rice and 1 cup of water in a heavy-bottomed pot. Bring to a boil; cover and simmer, cooking for a total of 17 minutes, until liquid has been absorbed and rice is tender.
• Wash and dry chicken. Grill on both sides until cooked through, about 10 to 12 minutes.
• Meanwhile wash asparagus and trim off the tough ends. Steam the asparagus for 7 to 10 minutes, depending on thickness of stalks.
• Rinse the capers and chop coarsely. Mince the garlic. Pit the olives and chop coarsely. Combine the capers, garlic, olives, vinegar, oil and mustard, and whisk together.
• When asparagus is cooked, drain and cut into one-inch pieces; add to dressing.
• When chicken is cooked, cut into narrow julienne strips and cut each strip in half. Add to dressing.
• Wash, dry and chop basil, and stir in. Wash, trim and cut tomatoes into bite-size pieces, and stir in. Add the rice when it is cooked. Season with salt and pepper, and mix well.

GRILLED CHICKEN BREASTS AND ASPARAGUS WITH ORANGE GLAZE

Steps:

• Heat the grill to medium high heat.
• Combine orange juice, ginger, coriander and cayenne in a medium sauce pan.
• Bring to a boil over high heat.
• Simmer until the mixture has reduced to 1/2 cup about 6-8 minutes.
• Transfer the glaze to a bowl and stir in brown sugar.
• Toss asparagus with vegetable oil and season with salt and pepper to taste.
• Grill, turning once until tender and streaked with grill marks 4-5 minutes.
• Transfer to serving platter and tent with foil.
• Brush chicken with half the glaze and season with salt to taste.
• Grill smooth side down about 4-5 minutes.
• Brush with remaining glaze and turn.
• Continue to cook until the chicken is done 4-6 minutes (160°F at center).
• Serve with asparagus.