1. Peel orange and slice into bite-size segments. Squeeze the juice from the rest of the orange and keep it for the sauce.
2. In a small bowl, mix the ingredients of the dressing season with salt and pepper.
3. Cut the chicken breast into 4 smaller pieces, season with salt, coat with olive oil and place on a hot grill pan. Grill for 4 minutes on both sides. Alternatively, heat oil in sauté pan until hot and cook the chicken.
4. Drizzle the chicken pieces with a tbsp. of dressing and continue to grill for about 1.5 minutes on a slightly lower heat until cooked through. Turn over then drizzle with another tbsp. of dressing, and grill for another minute. Remove from the pan and set aside. Once cooled slightly slice into pieces.
5. Tear the iceberg lettuce into bite size leaves and divide it between two plates, then top with the orange segments and chicken. Sprinkle with the pomegranate seeds and roasted pecans. Drizzle with the remaining dressing and serve.
1. Peel orange and slice into bite-size segments. Squeeze the juice from the rest of the orange and keep it for the sauce.
2. In a small bowl, mix the ingredients of the dressing season with salt and pepper.
3. Cut the chicken breast into 4 smaller pieces, season with salt, coat with olive oil and place on a hot grill pan. Grill for 4 minutes on both sides. Alternatively, heat oil in sauté pan until hot and cook the chicken.
4. Drizzle the chicken pieces with a tbsp. of dressing and continue to grill for about 1.5 minutes on a slightly lower heat until cooked through. Turn over then drizzle with another tbsp. of dressing, and grill for another minute. Remove from the pan and set aside. Once cooled slightly slice into pieces.
5. Tear the iceberg lettuce into bite size leaves and divide it between two plates, then top with the orange segments and chicken. Sprinkle with the pomegranate seeds and roasted pecans. Drizzle with the remaining dressing and serve.
