Cut off peel and slice sections from
5 of the oranges (for step-by-step
instructions, see Kitchen Basics, page
158). Place in a bowl. Juice remaining
orange (you will need 1/4 cup juice).
In a small bowl, whisk orange
juice, vinegar, mustard, sugar, 1/4 tsp
of the salt and 1/8 tsp of the pepper.
Microwave cumin in a small bowl for
40 seconds or until fragrant. Whisk
into orange juice mixture. While
whisking, add oil in a thin stream.
Place chicken in a resealable plastic
bag and add 1/3 cup of the dressing.
Marinate 15 minutes.
Meanwhile, heat grill or grill pan.
Remove chicken from marinade and
discard any remaining marinade.
Grill for 14 minutes, turning once, or
until chicken registers 160° on an
In a very large bowl, toss spinach,
lettuce, orange sections (and any juice
in bowl), red onion slices, goat cheese
and remaining dressing. Slice chicken
and fan over top of salad. Sprinkle
with remaining 1/4 tsp salt and 1/8 tsp
pepper and serve.
To save money and time, swap a can of mandarin
oranges, drained, for the