Soy Marinated Chicken with an Orange Salad
Recipe courtesy of Sally James – award winning San Francisco based Australian chef
- 500g skinless chicken breast fillets,
- 2 tablespoons Brookfarm Natural Macadamia Oil
- 1 tablespoon orange juice
- 1 tablespoon soy sauce
For the Salad
- 2 oranges
- 1 small red onion, finely sliced
- 2 tablespoons sherry or red wine vinegar
- 1/4 cup Brookfarm Natural Macadamia Oil
- 1/2 teaspoon Dijon mustard
- salt and pepper to taste
- 4 cups mixed Asian or preferred greens
- Place the chicken in a large flat dish. Mix together the oil, juice and soy and pour over the chicken. Cover and refrigerate for 1 hour.
- Peel and segment the oranges over a bowl so you catch the juices. Put the juice in a small jar or bowl and whisk in the vinegar, oil, mustard and seasoning. Place the orange segments in a bowl with the onion and leaves. Set both aside.
- Drain the chicken and pat dry. Cook on a preheated barbecue, turning every 2-3 minutes until cooked through. It should take about 10-12 minutes depending on the thickness of the chicken – or until, when pierced with a knife, the juices run clear.
- Transfer chicken to a plate and allow to rest for 5 minutes, then cut diagonally into large slices.
- To serve, reserve 2 tablespoons of the dressing and toss the remainder with the orange salad.
- Arrange on plates. Top with the chicken and drizzle with remaining dressing