Grilled chicken and orange salad
For the dressing
1/3 cup (80 ml) orange juice
2 tablespoons lemon juice
3 tablespoons extra virgin olive oil
1 tablespoon Dijon mustard
2 cloves garlic, crushed
Freshly ground black pepper to taste
For the salad
450 g boneless skinless chicken breasts, trimmed
150 g mixed salad greens
1 small red onion, thinly sliced
1 can chickpeas (about 400 g), drained and rinsed
2 oranges, peeled and segmented
¼ cup (35 g) pistachios, or slivered almonds, toasted
1. Place the orange juice, lemon juice, oil, mustard, garlic 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 2 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 for at least 20 minutes or up to 2 hours.
3. Preheat the chargrill to medium. Remove chicken from marinade and discard marinade. Grill the chicken, basting the cooked sides with dressing reserved for basting, until just cooked, about 4 to 5 minutes each side. Transfer to a cutting board and let stand for 5 minutes, covered with foil.
4. Place the salad greens, onion and chickpeas 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 the top and sprinkle with pistachios (or almonds).
Source: Healthy GI Cookbook published by Health Smart magazine 2009.