A quick recipe for grilled chicken salad with oranges

Slices of grilled chicken transform a fruity, Mediterranean salad into a satisfying hot-weather dinner that's packed with flavour — and good-for-you foods. Read on for a flavourful recipe that you've got to try.

• Preparation time: 25 minutes.
• Marinating time: 20 minutes.
• Cooking time: 10 to 15 minutes.
• Serves 4.

Ingredients:

• 75 ml (1/3 c) orange juice
• 30 ml (2 tbsp) lemon juice
• 45 ml (3 tbsp) extra-virgin olive oil
• 15 ml (1 tbsp) Dijon mustard
• 2 garlic cloves, minced
• 1 ml (1/4 tsp) salt, or to taste
• Freshly ground pepper to taste
• 450 g (1 lb) boneless skinless chicken breasts, trimmed
• 25 g (1/4 c) pistachios or slivered almonds, toasted
• 600 g (8 c/5 oz) mesclun salad mix, rinsed and dried
• 75 g (1/2 c) thinly sliced red onion
• 2 medium oranges, peeled, quartered and sliced

Instructions:

1. Place the orange juice, lemon juice, oil, mustard, garlic, salt and pepper in a small bowl or jar with a tight-fitting lid; whisk or shake to blend. Reserve 75 millilitres (1/3 cup) of this dressing for the salad and 45 millilitres (three 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 in the refrigerator for at least 20 minutes or up to two hours.
3. Preheat the grill to medium. Lightly oil grill rack by rubbing it with a piece of crumpled, oil-soaked paper towel (use tongs to hold paper towel). Remove chicken from marinade and discard marinade. Grill the chicken 10 to 15 centimetres (four to six inches) from the heat source, basting the cooked sides with dressing reserved for basting, until no longer pink in the centre and an instant-read thermometer inserted in the thickest part registers 75°C (170°F), four to six minutes per side. Transfer to a cutting board and let stand for five minutes.
4. Meanwhile, toast the almonds (or pistachios) in a small dry skillet over medium-low heat, stirring constantly, until light golden, two to three minutes. Transfer to a bowl and let cool.
5. Place the salad mix and onion in a large bowl. Toss with the dressing reserved for the salad. Divide the salad among four plates. Slice the chicken and distribute over the salads. Scatter orange slices over top and sprinkle with pistachios (or almonds).

Per serving:

• 331 calories
• 30 g protein
• 18 g carbohydrates
• 5 g fibre
• 16 g total fat
• 3 g saturated fat
• 68 mg cholesterol
• 290 mg sodium

• When marinating meat, fish or poultry, remember to set aside 30 to 45 millilitres (tablespoons) of the marinade for basting.
• Do not contaminate cooked food with marinade that has been in contact with raw meat.

With a simple marinade, cooking a flavourful dinner has never been easier! Keep this recipe in mind and create a delicious meal that's sure to impress.