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Grilled Mojo Chicken Salad With Asparagus and Oranges

Grilled Mojo Chicken Salad With Asparagus and Oranges

USA WEEKEND columnist Pam Anderson

USA WEEKEND columnist Pam Anderson

The flavoring mixture, which accounts for most of the ingredients, is easy to assemble and, as a bonus, serves as both meat marinade and salad dressing. Simply siphon off some of the mixture as a marinade. Whisk extra oil into the rest for a first-rate dressing.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 6 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 386 kcal
  • 19%
  • Fat:
  • 17.2 g
  • 27%
  • Carbs:
  • 27.2g
  • 9%
  • Protein:
  • 32.5 g
  • 65%
  • Cholesterol:
  • 75 mg
  • 25%
  • Sodium:
  • 290 mg
  • 12%

Based on a 2,000 calorie diet

Directions

  1. 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.
  2. 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.
  3. 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.
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Reviews

Shelbeans82
10

Shelbeans82

3/11/2007

Both my boyfriend and I really enjoyed this recipe. I cut each chicken breast into 3 pieces and marinated for about 3 1/2 hours. I then grilled inside on a George Foreman and both the chicken and asparagus turned out great. I will definitely make this again.

emily.
9

emily.

8/25/2008

Adjustments I made were simple. Instead of making the mojo marinade, I bought Goya's Mojo marinade (check in the Spanish sections of your grocery store!). I left about one-fifth of the bottle for the dressing. Next time, I will let them marinate overnight to see if there is a difference; this time they sat for about nine hours. For the asparagus, I lightly drizzled it with olive oil and fresh lemon zest before I put them on the grill to get them nice and hot. I subsituted the mixed greens for spinach, kept the oranges. For the dressing, I had pineapple-orange-banana fruit juice on hand and filled the mojo bottle to be about half-full. It was a great fruity but fun combination and everyone loved it!

Jennifer
8

Jennifer

7/9/2008

This was pretty good. I didn't grill the asparagus because it was for a party & I grilled ahead of time. I steamed it, but it would be better grilled. Next, I used canned mandarin oranges rather than fresh. The greens part needs some jazzing up. Next time I will add feta cheese & either spicy pumpkin seeds or carmelized pecans. The marinade is great, but as a dressing, I thought it was a bit too much orange. I will probably add more lime juice next time. Very good summer recipe. All the women I had over for my patio party LOVED it. I also made Lemon Posset from this site for dessert & cucumber slices topped with dill seasoned cream cheese mixed with a can of crab meat for an appetizer.

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