3 garlic cloves, chopped
7 tablespoons extra-virgin olive oil
1/4 teaspoon cayenne pepper (optional), plus a large pinch for the dressing
Salt and freshly ground black pepper
4 6- to 8-ounce boneless, skinless chicken breast halves
1/2 head of iceberg lettuce
1 small red onion, thinly sliced
1 bunch of arugula or spinach, stemmed and thoroughly cleaned
1 teaspoon dried oregano, stripped of leaves then chopped
2 tablespoons honey
1 heaping tablespoon Dijon mustard
4 thick slices crusty bread
Zest 2 of the 3 oranges and put the orange zest in a large, shallow dish. Juice half an orange and add to the zest. To the zest and juice, add the garlic, 3 tablespoons of the EVOO, the 1/4 teaspoon cayenne (if using), salt, and pepper and stir to combine. Add the chicken breasts, toss to coat thoroughly, and let marinate for 5 minutes.
While the chicken is marinating, with a paring knife cut the skin and white pith from the 2 remaining whole oranges, being sure to remove it all. Slice the oranges into disks and place in a salad bowl.
Cut the iceberg lettuce in quarters through the core, cut the core off from each quarter, and then thinly shred the lettuce and add to the oranges.
Add the red onions and arugula.
To make the dressing, juice the other half orange into a small bowl and add the pinch of cayenne, the oregano, honey, and mustard. In a slow, steady stream, whisk in the 4 remaining tablespoons of EVOO.
Remove from the grill and let rest for a few minutes. Lightly toast the bread.
Thinly slice the grilled chicken on an angle, add to the salad, and then pour the dressing over. Toss to combine and serve with the toasted bread.
I went back to January for this recipe because today's recipe was supposed to be chicken soup with rice, which I made in January. I changed a few things to make it better. First I changed the recipe to say "large seedless oranges." Second, I changed the large head of radicchio to 1/2 head iceberg. Radicchio is too bitter for me. Third I changed the recipe to say arugula or spinach. Fourth, I changed the 3 sprigs fresh oregano to 1 teaspoon dried oregano. I think it turned out great, but my husband didn't like it. He didn't like the oranges or the dressing. My daughters liked the oranges and the chicken, but not the lettuce.