Ingredient: fresh orange juice

Chicken with Sweet Potato Salad

How To Prepare
CHICKEN: Heat a large, heavy based pan. Lightly brush oil on both sides of chicken breasts. Add orange juice to pan. Place chicken breasts in pan. Cook until golden.

POTATO SALAD: in a large bowl combine cucumber, onion, sweet potato, and chives (or parsley). Mix well. In a jar combine pepper, oil and lemon juice. Screw on the lid and shake well to mix ingredients. Drizzle over salad.

Remove chicken from pan and place on individual plates. Serve with sweet potato salad.

Chicken White Bean Salad

How To Prepare
To prepare vinaigrette: Peel the garlic and smash with the side of a chef’s knife. Using a fork, mash the garlic in a small bowl to form a coarse paste. Whisk in 2 tablespoons oil. Add 6 tablespoons orange juice, vinegar and mustard; whisk until well blended. Set aside at room temperature.

To prepare salad: Combine beans, chicken, zucchini (and/or summer squash), celery, and sun-dried tomatoes (if using) in a large bowl until well blended. Add chopped basil and 3/4 cup vinaigrette; toss until combined. Taste and season with pepper, if desired.
Toss the remaining vinaigrette with escarole (or romaine) and radicchio in a medium bowl. Serve the salad on the greens, garnished with fresh basil leaves.
TIPS & NOTES
Make Ahead Tip: Prepare through Step 2 (omitting basil), cover and refrigerate for up to 2 days. Stir in chopped basil just before serving.