Ingredients

• 0.5 cups orange juice concentrate
• 0.33 cups fresh lime juice
• 2 large garlic cloves , chopped
• 1 tablespoon chopped fresh mint
• 1 teaspoon dried oregano
• 1 teaspoon ground ginger
• 0.5 teaspoons salt , and pepper, to taste
• 6 tablespoons extra-virgin olive oil , plus extra for drizzling
• 1.75 pounds boneless skinless chicken breasts
• 3 oranges
• 1 bunch medium asparagus , tough ends snapped off
• 12 cups mixed salad greens

Instructions

1. 1 Whisk first seven ingredients plus 2 Tbs. oil in a 2-cup measuring cup. Pour all but 3/4 cup of mixture into a gallon-sized zipper bag. Add chicken; seal and refrigerate 30 minutes to 4 hours. Whisk 1/4 cup of oil into remaining mixture for dressing. Peel and section oranges. Sprinkle asparagus with oil, salt, pepper.
2. 2 Build a fire on only one side of grill (to conserve charcoal). When coals are covered with white ash, place chicken on rack over direct heat, cover and grill until well browned, 4 to 6 minutes. Turn, cover and grill another 4 to 6 minutes. Remove chicken and add asparagus, spears perpendicular to rack. Grill 3 to 5 minutes, until well browned and just cooked through.
3. 3 Remove chicken and let stand for 5 minutes or up to 1 hour. Cut, crosswise, into 1/2-inch-thick slices. Toss greens, oranges, salt and pepper with most of the dressing. Arrange salad in six shallow bowls. Place chicken and asparagus over each. Drizzle with remaining dressing.

Nutrition per serving