1. Squeeze the juice from 1 orange into a bowl.
2. Add 3 tablespoons olive oil, honey, vinegar, salt and pepper and whisk well to blend.
3. Add the chicken and 5 tablespoon of the oil mixture into a large Ziploc bag.
4. Seal and toss well to coat.
5. Allow the chicken to marinate for 20 minutes at room temperature.
6. Peel the oranges, cut into segments and add to a bowl.
7. Heat a grill pan over medium-high heat.
8. Remove the chicken from the marinade, discarding marinade, and grill for 5 minutes per side or until cooked through.
9. Remove the chicken from the pan and keep warm.
10. Heat the remaining oil in the same grill pan.
11. Add the onion and sauté for 1 minute.
12. Add the remaining juice and sauté for an additional minute.
13. Remove the grill pan from the heat and add the oranges.
14. Add the spinach to a large salad bowl and toss with half of the orange mixture.
15. To serve, divide the spinach among serving plates, place a chicken breast on top and spoon the remaining orange mixture over the chicken.
16. Sprinkle with almonds and serve. |
