Grilled Chicken Salad with Oranges

Ingredients (Serves 4)
1/3 cup orange juice
2 tablespoons lemon juice
3 tablespoons extra-virgin olive oil
1 tablespoon Dijon mustard
2 garlic cloves, minced
1/4 teaspoon salt, or to taste
Freshly ground pepper to taste
1 pound boneless skinless chicken breasts, trimmed
1/4 cup pistachios or slivered almonds, toasted
8 cups mesclun salad mix, rinsed and dried
1/2 cup thinly sliced red onion
2 medium oranges, peeled, quartered, and sliced

Directions
1    Place orange juice, lemon juice, oil, mustard, garlic, salt, and pepper in a small bowl or jar with a tight-fitting lid; whisk or shake to blend. Reserve 1/3 cup of this dressing for the salad, and 3 tablespoons for basting.
2    Place the remaining dressing in a shallow glass dish or a ziplock bag. Add the chicken; turn to coat. Cover or seal, and marinate in the refrigerator for at least 20 minutes or up to 2 hours.
3    Preheat a grill to medium. Remove chicken from marinade and discard the marinade. Grill the chicken 4 to 6 inches from the heat, basting the cooked sides with the reserved basting dressing, until no longer pink in the center, and an instant-read thermometer registers 170°F (about 4–6 minutes per side). Transfer to a cutting board and let stand for 5 minutes.
4    Meanwhile, toast the nuts in a small dry skillet over medium-low heat, stirring constantly, until light golden, 2 to 3 minutes. Transfer to a bowl; let cool.
5    Place salad mix in a large bowl. Toss with the salad dressing. Divide the salad among four plates. Slice the chicken and distribute over the salads. Scatter orange slices over top, and sprinkle with the toasted nuts.

Each serving provides:
331 cal, 16 g fat (3 g sat), 18 g carbs, 30 g protein, 5 g fiber, 68 mg chol, 290 mg sodium