Salad

1. To assemble, toss the chopped romaine with roughly ¼ cup of the vinaigrette.
2. Divide the dressed lettuce equally among 4-6 plates, or place in a large salad serving bowl.
3. Top the lettuce with the grilled chicken pieces, red onion slices, grilled corn, tomatoes, cucumbers, grilled corn, red onion slices, cucubmer pieces, cherry tomatoes, and avocado pieces.
4. Drizzle with the remaining dressing.

Notes

• Avoid dressing the salad until just before it’s time to serve, or it may become soggy.
• Store the components separately, in the fridge in airtight containers, for up to 4 days. Do not freeze.

Florida Orange Juice Vinaigrette

1. In a medium mixing bowl, blender, or food processor, combine orange juice, apple cider vinegar, honey, Dijon mustard, garlic, orange zest, salt, black pepper, oregano, and red pepper flakes. Whisk, blend, or food process to combine.
2. While whisking, blending, or food processing continuously, slowly drizzle in the oil in a thin, steady stream until the vinaigrette is well emulsified and creamy.
3. Taste and adjust the seasonings to suit your preference.
4. Place 1 ¼ cups (about half) of the dressing into an airtight container and refrigerate to chill until it’s time to dress the salad. Put 1 ¼ cups (remaining half) of dressing in a large bowl to make your marinade for the chicken.

Notes

• For best emulsification, ensure all ingredients are at room temperature before mixing.
• For optimal flavor development, prepare this vinaigrette 2-3 hours in advance and store it in the refrigerator until needed, or up to 3 days in advance.
• Store leftovers in the refrigerator for up to 1 week. Do not freeze.
• Shake or whisk before each use, as the dressing will naturally separate.

Honey Orange Chicken (Marinade)

1. In a large bowl, combine the Florida Orange Juice Vinaigrette with additional orange juice, Dijon mustard, honey, salt, black pepper, oregano, and optional red pepper flakes. Whisk to combine.
2. Add chicken breasts to the marinade, tossing to coat evenly on all sides.
3. Allow the chicken to marinate for 15-20 minutes at room temperature. Don’t marinate longer than 1 hour, as the high acidity can begin to cook the meat and make it tough.
4. Remove chicken from the marinade, dripping off most of the excess, and discard the used marinade.
5. Preheat your grill, a large skillet, or grill pan over medium heat.
6. Add the chicken in a single layer and avoid crowding the pan or grill. Cook for roughly 6-8 minutes on each side until an instant-read thermometer reads 165°F. Set the chicken aside to rest for 10 minutes before cutting it into strips or bite-sized pieces.

Notes

• Do not reuse the marinade that has been in contact with raw chicken.
• For food safety, marinate chicken in the refrigerator if marinating for longer than 30 minutes; do not exceed 1 hour, as the high acidity can cook the chicken.
• Allow the chicken to rest for 10 minutes before cutting it to keep it juicy.

Grilled Corn

1. Preheat a large skillet, grill, or grill-pan over medium-high heat.
2. Rub the corn with oil, and season with salt and pepper.
3. When the pan or grill is hot, add the corn in a single layer, and cook for 1 ½ – 2 minutes per side until grill marks form, turning the corn about 4-5 times to get all of the corn charred.
4. Allow the corn to cool down, then carefully cut it off the cob and set aside until it’s time to assemble.