This was easy peasy and the chicken was SO juicy and tender. My guys could not stop talking about it!
4-boneless/skinless chicken breast
SOOC Blood Orange fused olive oil
SOOC Black Cherry Balsamic Vinegar
Mix salad greens of your choice
Veggies: Pre-sliced/Chop for salad.
Grape tomatoes (halved)
Yellow bell pepper
Small can of mandarin oranges (in juice not syrup)
Salt and pepper
24 hours in advance:
Salt and Pepper Chicken Breasts (both sides) and place in large zip lock bag.
Whisk 1/2 c each of SOOC's blood orange oil and black cherry balsamic until combined. It thickens as you whisk.
Pour over chicken, push out the air and seal the bag.
Squish it all around to coat the chicken evenly and place in fridge for 24 hours.
When you think about it, periodically turn the bag over and re-squish it until ready to grill.
When ready to make salad:
Remove chicken from zip lock, discard juices.
Grill chicken on medium heat for approximately 20-25 minutes (flip half way through) or until juices run clear. May also use meat thermometer for internal temp of 190 degrees.
You could also pan fry these or bake in oven (probably 350 and check for doneness at 30 minutes).
Plate chicken when done and cover with foil. Allow chicken to sit for juices to be retained. I also let them cool a bit for the salad.
Make each salad individually.
Plate: mixed greens and veggies (amount of each to your liking)
Slice chicken on a diagonal, maintain it's shape all "together" and place on top of the greens. We served one per person.
Spoon oranges, dried cherries and almonds on top and around chicken.
Drop goat cheese in the same manner.
Whisk 1/4c of the blood orange oil and black cherry vinegar together for your salad dressing and drizzle over salad.
Finish with freshly ground pepper to taste.