INGREDIENTS
•
For the Chicken:
•
1/2 cup Extra Virgin Olive Oil
•
1 Orange (zest and juice)
•
2 Garlic cloves (smashed)
•
Pinch of Cayenne Pepper
•
Salt and freshly cracked Black Pepper to taste
•
4 Chicken Breasts (boneless; skinless)
•
For the Salad:
•
1 Head of Romaine (chopped)
•
2 Oranges (segmented; reserve 1/2 orange to juice)
•
2 tablespoons Honey
•
2 tablespoons Dijon Mustard
•
1 teaspoon fresh Oregano leaves
•
1/2 cup Extra Virgin Olive Oil
•
1/2 Red Onion (slivered)
•
Pinch of Cayenne Pepper
•
Salt and Pepper to taste