Tuesday, April 29, 2008

Grilled Mojo Chicken Salad with Asparagus and Oranges

Last night we had my in-laws over for dinner, and I served this recipe. It's a unique and flavorful gem I found on allrecipes.com, and everyone enjoyed it immensely.

Grilled Mojo Chicken salad with Asparagus and Oranges


  • 1/2 cup orange juice concentrate
  • 1/3 cup fresh lime juice
  • 2 large garlic cloves, chopped
  • 1 tablespoon chopped fresh mint
  • 1 teaspoon dried oregano
  • 1 teaspoon ground ginger
  • 1/2 teaspoon salt, and pepper, to taste
  • 6 tablespoons extra-virgin olive oil, plus extra for drizzling
  • 1 3/4 pounds boneless skinless chicken breasts
  • 3 oranges
  • 1 bunch medium asparagus, tough ends snapped off
  • 12 cups mixed salad greens


  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. Serves 6
The only thing I did differently from the recipe was to omit the chopped fresh mint, because I didn't have any. The dressing/marinade recipe would be good to make anytime for a salad dressing!


Tuesday, April 22, 2008

Yummy Cashew Chicken

Tonight I made Cindy's Cashew Chicken, and we ate outside on our back porch. I am simply loving the Spring weather. We've taken to eating most of our meals outside before it gets too hot, and before the mosquitoes are out in full force!

This is really a great recipe. Tangy, and full of delightful flavor. The recipe can be found HERE. The only changes I made were to add bell peppers and onions to the vegetable mix, and to marinate my chicken for a bit in some orange juice and garlic. Served over brown rice, with a side of egg rolls, this is a delicious and healthy meal!

Elliot even enjoyed it!