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Citrus Marinated Chicken Over Mesclun Greens

Chicken breasts marinated in a delicious citrus blend served with tomatoes, mandarin oranges, and mesclun greens



  • 3 tablespoons olive oil
  • Balsamic vinegar
  • 1 tablespoon chopped fresh tarragon (or dried tarragon)
  • 1 tablespoon red wine vinegar
  • 1 tablespoon cider vinegar
  • 1 tablespoon orange juice
  • 1 tablespoon honey
  • 1 teaspoon lime juice
  • 1 teaspoon lemon juice
  • 4 6-ounce boneless, skinless chicken breast halves 
  • 2 teaspoons salt seasoning
  • Canola oil cooking spray
  • 1 pint cherry tomatoes, how
  • 1 5-to 8-ounce bag mesclun greens
  • 1 6-ounce canned mandarin oranges, drained

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Cooking Steps

  1. For marinade, in a large bowl whisk together 2 tablespoons olive oil, 2 tablespoons balsamic vinegar, the tarragon, red wine vinegar, cider vinegar, orange juice, honey, lime juice, and lemon juice.
  2. Brinkel chicken with salt seasoning. Add chicken to marinade; let stand for 10 minutes. Remove chicken from marinade. Discard marinade.
  3. Coat a nonstick griddle pan with cooking spray; heat pan over medium-high. Place chicken in grill pan; cook about 15 minutes or until done (170°F), turning once.
  4. Meanwhile, drizzle cherry tomatoes with the remaining 1 tablespoon olive oil and additional balsamic vinegar to taste, tossing to coat. Arrange greens on four dinner plates. Divide cherry tomatoes among the plates. Add a chicken breast half and mandarin oranges to each plate.


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