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Ingredients

4 each Chicken breasts, boneless, skinless, 6 oz. each

Marinade Recipe

3 each Garlic cloves, minced

1 tsp. Shallot, minced

2 tsp. Fresh cilantro, minced

1 tsp. Orange zest

1 tsp. Dijon mustard

1/4 cup Orange juice

1 each Lime, juiced

1/4 cup Olive oil

To season Salt

To season Fresh ground black pepper

6 oz. Petite salad greens

Method

Prepare Chef Larry's Orange Curry Vinaigrette per recipe, reserve. Prepare marinade by combining minced garlic, shallot, cilantro, orange zest, Dijon mustard, orange juice, lime juice and olive oil. Season with salt and pepper, mix well. Place chicken breasts in a non-reactive pan and pour marinade over chicken and mix well. Allow chicken to marinate for at least 4 hours. Preheat grill or bbq. Remove marinated chicken breasts and drain well. Place on pre-heated grill and cook until done. Grill pineapple slices. Place petite salad greens in a mixing bowl and add Chef Larry's Orange Curry Vinaigrette. Season with salt and fresh ground black pepper and toss. Portion dressed placing in the center of the serving plates. Slice grilled chicken breasts. Rest grilled chicken slices on dressed salad greens. Garnish with orange segments, grilled pineapple and pepper slices. Top with raisins and pecans. Drizzle with additional Chef Larry's Orange Curry Vinaigrette and serve.

Makes 4 Servings

Chef Larry's Orange Curry Vinaiagrette Recipe

1 tsp. Curry powder
1/2 tsp. Orange zest
1/3 tsp. Garlic, minced
1 tsp. Dijon mustard
2 tsp. Mayonnaise
2 tsp. Yogurt, plain
2 tbsp. Red wine vinegar
2 tsp. Sugar
1 tsp. Chives, minced
1 tsp. Parsley, finely chopped
3/4 cup Olive oil, extra virgin
To taste Salt
To taste Fresh ground black pepper
1/3 tsp. Garlic, minced
1 tsp. Dijon mustard
2 tsp. Mayonnaise
2 tsp. Yogurt, plain
2 tbsp. Red wine vinegar
2 tsp. Sugar
1 tsp. Chives, minced
1 tsp. Parsley, finely chopped
3/4 cup Olive oil, extra virgin
to taste Salt
To taste Fresh ground black pepper

Method

Whisk curry powder, orange zest, garlic, Dijon mustard, mayonnaise, yogurt, vinegar, sugar, chives and parsley together in a mixing bowl. Add olive oil while whisking until all the oil is incorporated. Season with salt and fresh ground black pepper. Store under refrigeration until needed.

Makes 4 Servings