Ingredients:

4 each chicken breast, thin slices, 4 - 5 ozs. each
1 tbsp. olive oil
1 tbsp. orange juice
1 each scallion, minced
2 each garlic clove, minced
1 tsp. cilantro, minced
squeeze lime juice
1 tsp. salt
1/3 tsp. fresh ground black pepper
5 - 6 oz. petite salad greens
12 each orange wedges
To garnish parsely or chives, minced

Citrus Vinaigrette Ingredients:

1 1/2 tsp. Dijon mustard
1/2 tsp. sugar
1 tbsp. orange juice
2 tsp. balsamic vinegar
2 tbsp. olive oil
To season Salt
To season fresh ground black pepper

Makes 4 Servings

Method:

Combine olive oil, orange juice, scallion, garlic, cilantro, lime juice, salt and pepper to create marinade. Place chicken breasts in a bowl and pour marinade over. Marinate 1 hour under refrigeration. Prepare Citrus Vinaigrette by combining Dijon mustard, sugar, orange juice and balsamic vinegar. Add olive oil in a slow steady stream while whisking. Season with salt and pepper. Preheat grill. Remove chicken breasts from marinade and drain well. Place chicken breasts on grill and cook until done. Toss greens with a small amount of Citrus Vinaigrette and portion onto serving plates. Place grilled Chicken Paillard on plates. Garnish with fresh orange segments and minced parsley or chives. Drizzle with remaining Citrus Vinaigrette.