Prepare outdoor grill for cooking or preheat broiler. Remove excess fat from thighs. Rub chicken with 1 tablespoon oil; season both sides with thyme, salt and pepper.
Grill or broil chicken 6 to 8 inches from heat source 25 to 30 minutes until cooked through, turning once.
Slice chicken, reserving juices; set aside. Place bell peppers on edge of grill or on broiler pan. Cook 5 to 10 minutes until tender, turning occasionally. Remove peppers from heat; slice and set aside.
Meanwhile, in a small saucepan on side or grill or over low heat, combine orange juice, mustard, vinegar and lemon juice. Whisk in remaining oil and any juices from chicken; bring to simmer. Season mixture with salt and pepper to taste.
To serve on dinner plates, arrange greens and orange sections; top with chicken and pepper slices. Drizzle dressing over salad. Sprinkle with scallions and serve immediately.
Servings Per Recipe 5
Amount Per Serving (* % of Daily Value)
Total Fat18g (0%)
Saturated Fat 4.1g (0%)
Trans Fat 0g
Total Carbohydrate9g (0%)
Dietary Fiber 2g
Vitamin A %
Vitamin C %
* Percent of Daily Values are based on a 2,000 calorie diet.
** This is a representation of the nutrition label. The actual nutrition label may vary slightly.