Grilled Mojo Chicken Salad with Asparagus and Oranges

Ingredients

• ½ cup orange juice concentrate

• ⅓ cup fresh lime juice

• 2 large garlic cloves, chopped

• 1 tablespoon chopped fresh mint

• 1 teaspoon dried oregano

• 1 teaspoon ground ginger

• ½ teaspoon salt, and pepper, to taste

• 6 tablespoons extra-virgin olive oil, plus extra for drizzling

• 1 ¾ pounds boneless skinless chicken breasts

• 3 oranges

• 1 bunch medium asparagus, tough ends snapped off

• 12 cups mixed salad greens

Directions

1. In a 2-cup measuring cup, whisk together the first seven ingredients and 2 tablespoons of oil. Pour all but 3/4 cup of this mixture into a gallon-sized resealable bag. Add the chicken, seal, and refrigerate for 30 minutes to 4 hours. Stir 1/4 cup of oil into the remaining marinade to make the dressing. Peel and section the oranges. Drizzle oil over the asparagus and season with salt and pepper.

2. Set up the grill with coals on only one side. Once the coals are white-hot, place the chicken on the grill rack over direct heat. Cover and cook for 4 to 6 minutes, then flip and grill for another 4 to 6 minutes until nicely browned. Remove the chicken from the grill and place the asparagus perpendicular to the rack. Grill the asparagus for 3 to 5 minutes until tender and slightly browned.

3. Let the chicken rest for 5 minutes or up to 1 hour before slicing it into 1/2-inch thick pieces. Toss the greens, orange segments, salt, pepper, and most of the dressing. Divide the salad among six shallow bowls. Top each bowl with slices of chicken and asparagus, then drizzle with the remaining dressing.

FOR GAS GRILLS

Preheat all burners to high at least 10 minutes before grilling. Clean the grill rack with a wire brush, then use tongs to wipe a paper towel soaked in vegetable oil across the grates. Place the chicken and asparagus on the rack, ensuring they are not overcrowded. Close the lid and grill until the chicken and asparagus are nicely browned, about 3 minutes. Flip the items and continue grilling, covered, until the asparagus is tender (2 to 3 minutes more), and the chicken is fully cooked, 5 to 9 minutes depending on thickness.

Copyright 2005 USA WEEKEND and columnist Pam Anderson. All rights reserved.

Nutritional Information (per serving)