Grilled Orange Chicken Salad

I got this recipe from my aunt Linda, and it is fantastic. I guess it's more of a summer recipe, but there's still time to give it a try.

Marinade Ingredients:

6 boneless, skinless chicken breast halves

1½ c freshly squeezed orange juice, (juice from about 4

oranges)

½ c extra-virgin olive oil

2 shallots, minced or 2 TB chopped chives

2 garlic cloves, minced

2 TB fresh rosemary, minced

1 TB real salt

2 tsp freshly ground pepper

Mix together the last seven ingredients. Pour into a Ziploc bag and add the chicken breasts. Marinate in the refrigerator for at least 4 hours or up to 24 hours. Grill on a hot barbecue grill for 30-45 minutes, turning halfway through. While grilling, prepare the salad ingredients.

Orange Vinaigrette Dressing Ingredients:

2/3 c extra-virgin olive oil

Zest of one orange, grated

4 TB freshly squeezed orange juice

3 TB white wine vinegar

1½ tsp dry mustard

1 tsp salt

1 shallot, minced

freshly ground pepper to taste

1 TB fresh rosemary, finely minced

Combine the oil, orange juice, vinegar, mustard, salt, shallot and orange zest in a food processor or blender jar and blend until well mixed. Add the olive oil in a thin, steady stream until all the oil has been added and the vinaigrette has emulsified. Turn off the blender and add the rosemary and pepper to taste.

Salad Ingredients:

10 c salad greens

4 oranges, peeled and sectioned (remove all peel and pith)

3 red bell peppers, sliced in 2-inch strips

2 c thinly sliced mushrooms

In a salad bowl, combine the greens, orange slices, red bell pepper slices, and mushrooms. Pour the vinaigrette over the top and toss the salad. Taste test for seasoning and add more salt and pepper if desired. Prepare six plates for serving, dividing the salad among the plates. Carefully slice each chicken breast diagonally, and lay the sliced, grilled breast over or next to the salad. Drizzle any leftover vinaigrette over the top of the chicken breast and serve.