3 ½ Tablespoons granulated sugar
½ cup walnut pieces
2 ½ teaspoons orange juice
2 Tablespoons white wine vinegar
2 ½ teaspoons honey
1 ¼ teaspoons finely chopped fresh garlic
1 ¼ teaspoons finely chopped fresh thyme
½ teaspoon ground black pepper
½ teaspoon Kosher salt
1/3 cup canola oil
Orange Chicken Breast:
1 ¼ pounds boneless, skinless chicken breast
½ cup lime juice
½ cup orange juice
2 teaspoons orange zest
1 teaspoon paprika
¼ cup sesame oil
1 teaspoon Kosher salt
1 teaspoon ground black pepper
Orange Chicken Salad:
8 cups spring lettuce mix
¼ cup sweetened dried cranberries
¾ cup fresh blueberries
1 large orange, peeled and cut into segments
To Prepare Candied Walnuts: In a skillet, combine sugar and nuts. Stir over medium-high heat until sugar melts. Watch carefully. Do not burn. NOTE: Mixture will be very hot. Spread on a parchment lined sheet pan to cool. Store in airtight container for use.
To Prepare Orange Dressing: Combine all ingredients except for oil in a food processor or blender. Process until smooth. While pulsing slowly, add oil in a slow, steady stream until incorporated. Place in refrigerator until ready to use.
To Prepare Orange Chicken Breast: Place chicken between 2 sheets of plastic wrap. Butterfly to an even thickness. In a stainless-steel bowl, combine lime juice, orange juice, orange zest, paprika, sesame oil, salt and pepper for marinade. Mix well using a wire whisk. Place chicken breasts in a deep pan or dish. Cover chicken completely with marinade turning to evenly coat. Cover with plastic wrap. Place in refrigerator for at least 8 hours to marinate. Remove chicken. Drain and discard excess marinade. Place marinated chicken breast on hot grill or grill pan on medium-high heat. Grill for 4 to 5 minutes or until marked on both sides and cooked through. Remove from heat. Allow to rest for 5 minutes before slicing against the grain.
To Plate Orange Chicken Salad: Place spring mix, dried cranberries, fresh blueberries, candied walnuts, orange segments and orange dressing in a stainless-steel bowl. Gently toss to evenly coat and distribute. Divide salad evenly into four portions. Place 1 serving in center of each plate. Divide and shingle sliced orange chicken over each salad. Enjoy immediately!