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Chicken with cucumber, orange, and olive salad

Chicken with cucumber, orange, and olive salad

2
Points®
Total Time
1 hr 25 min
Prep
15 min
Cook
10 min
Serves
4
Difficulty
Easy
A quick marinade made with citrus juice and garlic adds some zing to ordinary chicken breasts. And the sweet and salty Italian-inspired salad made with orange and olives is a colorful, crunchy, and flavorful accompaniment. Here, we’ve used chopped fresh cilantro in the salad but chopped fresh parsley would work well too. While you grill the chicken, throw some veggies on the grill, too. Fast-cooking bell peppers, zucchini, yellow squash, asparagus, or eggplant will be ready in about the same time as the chicken. We recommend marinating the chicken at least an hour but for the best flavor if you have time let the chicken stand in the orange mixture for a full 4 hours.

Ingredients

Cooking spray

1 spray(s)

Orange juice

½ cup(s)

Fresh lime juice

2 Tbsp

Olive oil

1 Tbsp

Garlic

2 clove(s), minced

Table salt

¾ tsp

Black pepper

¼ tsp

Uncooked boneless skinless chicken breast

20 oz, 4 (5-ounce breasts)

Cucumber

1 medium, peeled, seeded, and diced

Orange

1 medium, navel variety, peeled and diced

Bell pepper

1 item(s), medium, red variety, diced

Cilantro

¼ cup(s), lightly packed fresh leaves

Olives

2 oz, (about 1/4 cup), halved pitted Kalamata variety

Instructions

  1. 1 Spray grill rack with nonstick spray. Preheat grill to medium-high or prepare medium-high fire.
  2. 2 Whisk together orange juice, lime juice, oil, garlic, 1/4 teaspoon salt, and the black pepper in small bowl. Transfer half of mixture to large zip-close plastic bag; add chicken. Squeeze out air and seal bag; turn to coat chicken. Refrigerate, turning bag occasionally, at least 1 hour or up to 4 hours. Reserve remaining orange juice mixture.
  3. 3 Meanwhile, stir together cucumber, orange, bell pepper, cilantro, olives, and remaining orange juice mixture in medium bowl. Set aside.
  4. 4 Remove chicken from marinade; discard marinade. Sprinkle chicken with remaining 1/2 teaspoon salt. Lightly spray chicken with olive oil nonstick spray. Place chicken on grill rack and grill, turning frequently, until chicken is cooked through, 8–10 minutes.
  5. 5 Place chicken on 4 plates and top evenly with salad.
  6. Serving size: 1 chicken breast and 2/3 cup salad

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