Grilled Mojo Chicken Salad With Asparagus and Oranges

Recipe View 5 mins In a 2-cup measuring cup, whisk together orange juice concentrate, lime juice, garlic, mint, oregano, ginger, salt, pepper, and 2 tablespoons of olive oil. (5 minutes)

Recipe View 4 hrs Pour all but 3/4 cup of the mojo mixture into a gallon-sized zipper bag. Add chicken, seal, and refrigerate for at least 30 minutes, or up to 4 hours. (30 minutes to 4 hours)

Recipe View 2 mins Whisk 1/4 cup of olive oil into the reserved 3/4 cup of mojo mixture to create the dressing. Set aside. (2 minutes)

Recipe View 10 mins Prepare your grill by building a fire on only one side to create a direct and indirect heat zone. (10 minutes)

Recipe View 5 mins When the coals are covered with white ash, place the chicken on the grill rack over direct heat. Cover and grill until well-browned, approximately 4 to 6 minutes. (4-6 minutes)

Recipe View 5 mins Turn the chicken, cover, and continue grilling for another 4 to 6 minutes, or until cooked through. Remove from the grill and set aside. (4-6 minutes)

Recipe View 4 mins Drizzle the asparagus with olive oil, salt, and pepper. Place the asparagus spears perpendicular to the grill rack over direct heat. Grill for 3 to 5 minutes, until tender-crisp and lightly browned. (3-5 minutes)

Recipe View 33 mins Let the grilled chicken rest for 5 minutes, or up to 1 hour, before slicing it crosswise into 1/2-inch-thick slices. (5 minutes to 1 hour)

Recipe View 5 mins In a large bowl, toss the mixed salad greens, orange segments, salt, and pepper with most of the mojo dressing. (5 minutes)

Recipe View 5 mins Arrange the salad in six shallow bowls. Top each salad with sliced grilled chicken and asparagus. Drizzle with the remaining dressing. Serve immediately. (5 minutes)