Instructions: For the vinaigrette: In a bowl, whisk together the juices and shallot. Add the oil in a steady stream and whisk until emulsified. Add salt and pepper.

Taste and, if desired, add a touch of honey or additional orange juice. Whisk again and set aside. (You may process the vinaigrette in a blender for a creamy consistency. May cover and refrigerate for up to three days.)

For the salad: Place a nonstick skillet over medium-high heat.

Place the chicken between two sheets of plastic wrap and, using your hand, a skillet or a rolling pin, gently flatten each piece to an even thickness of between 1/4 and 1/2 inch. Salt and pepper both sides to taste. Add to the skillet, reduce heat to medium and cook, turning once, until browned and cooked through, five to seven minutes per side. Transfer to a cutting board; cool slightly, slice into strips.

Place the greens in a salad bowl, add about 1/4 cup vinaigrette and toss well. Add more vinaigrette if desired and toss again. Divide the greens evenly among individual plates and top with the chicken.

Drizzle the chicken with vinaigrette. Serve immediately.

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