Honey-Orange Grilled Chicken Salad

This Grilled Honey-Orange Chicken Salad is loaded with fresh lettuce, bell peppers, sweet orange slices, crunchy almonds and marinated chicken all tossed together with a satisfying orange vinaigrette!

Ok so A cook must admit, A cook LOVE a good salad. Especially during these hot summer months when you want something light, filling yet {lets be honest} bikini friendly. So when Heather, from one of the favorite blogs The Lovely Cupboard, contacted me to do a fun salad swap, A cook literally jumped at the chance! So in case you didn't see this recipe Friday on her blog, today's your lucky day!

A cook wanted to create a hearty salad that had a mix of fresh fruit, crisp veggies and lots of protein! A cook hate scrimping on salads, A cook mean let's be serious people…salads typically aren't very filling. This one however will leave you feeling fat and happy. In a good way.

What goes in

• 3 skinless, boneless chicken breast halves
• 4 cups salad greens
• 1 medium red bell pepper, thinly sliced
• 2 medium oranges, peeled and sectioned
• Sliced almonds, toasted
• 2 teaspoons. orange zest
• 1/3 cup fresh orange juice
• 4 cloves garlic, minced
• 2 tablespoons honey
• 1 1/2 teaspoon. dried thyme, or savory
• 2 tablespoons olive oil
• 2 tablespoons white wine vinegar
• 2 tablespoons fresh orange juice
• 2 cloves garlic, minced
• 1 1/2 teaspoon. shallots, finely chopped
• Salt and pepper, to taste

How it comes together

1. Combine ingredients for the marinade and pour over chicken in a resealable plastic bag. Allow chicken to marinate for 6 to 8 hours in the fridge, turning bag occasionally.
2. Line a broiler pan with foil and place chicken on the pan, discarding the marinade. Season with a bit of salt and pepper and broil 5 to 6 inches away from heat for 15 to 20 minutes, turning once. Chicken should no longer be pink and juices will run clear.
3. While chicken is broiling, mix together the ingredients for the dressing in a screw top jar and shake well (or whisk together in a bowl). Divide greens among 4 plates (or 2 for larger portions) and top with chopped peppers and orange sections. Slice chicken crosswise and arrange over greens and drizzle with dressing. Feel free to garnish with sliced almonds, if desired. Enjoy!