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1
Preheat a grill pan or outdoor grill on high.
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2
Zest 2 of the 3 oranges and put the orange zest in a large, shallow dish. Juice half an orange and add to the zest.
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3
To the zest and juice, add the garlic, 3 Tbs EVOO, 1/4 t. cayenne, salt, and pepper, and stir to combine.
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4
Add the chicken breasts, toss to coat thoroughly, and let marinate for 5 minutes.
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5
While the chicken is marinating, with a paring knife cut the skin and white pith from the 2 remaining whole oranges, being sure to remove it all. Slice the oranges into disks and place in a salad bowl.
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6
Cut the radicchio in quarters through the core, cut the core off from each quarter, and then thinly shred the radicchio and add to the oranges.
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7
Add the red onions and arugula.
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8
To make the dressing, juice the other half orange into a small bowl and add the pinch of cayenne, the oregano, honey, and mustard. In a slow, steady stream, whisk in the 4 remaining Tbs of EVOO.
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9
Transfer the marinated chicken to the grill and cook on each side for 5 to 6 minutes, or until cooked through.
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10
Remove from the grill and let rest for a few minutes. Lightly toast the bread.
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11
Thinly slice the grilled chicken on an angle, add to the salad, and then pour the dressing over. Toss to combine and serve with the toasted bread.
