3/4 cup plus 2 tablespoons Citrus Marinade, divided
Vegetable cooking spray
8 cups mixed baby salad greens
1 medium-size orange, peeled and sectioned
1 medium grapefruit, peeled and sectioned
1 small purple onion, thinly sliced and separated into rings
How to Make It
Place chicken in a large heavy-duty, zip-top plastic bag; add 1/2 cup Citrus Marinade. Seal bag, and marinate in refrigerator 2 hours.
Coat grill rack with cooking spray; place on grill over medium-hot coals (350° to 400°). Remove chicken from marinade, discarding marinade. Place chicken on rack; grill, covered, 4 to 5 minutes on each side or until done. Cut chicken into thin slices.
Place 2 cups salad greens on each salad plate. Arrange orange sections, grapefruit sections, and onion rings over salad greens. Top each salad with chicken slices. Drizzle with remaining 1/4 cup plus 2 tablespoons Citrus Marinade.
Oxmoor House Cooking Light Collection
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