Orange Chicken & Mixed Green Salad

2/3 cup plus 1/4 cup fresh orange juice

1/4 cup honey

4 large garlic cloves, minced

1 tablespoon minced fresh thyme or 1 teaspoon dried

2 teaspoons grated orange peel

8 boneless chicken breast halves with skin

3 oranges, peel and white pits removed

6 tablespoons olive oil

1/4 cup white wine vinegar

1 large shallot, minced

1 pound mixed greens

1 orange or yellow bell pepper, seeded, thinly sliced

Fresh thyme sprigs (optional)

Mix 2/3 cup orange juice, honey, 3 garlic cloves, minced thyme and orange peel in 13x9x2-inch glass baking dish. Add chicken breasts and turn to coat. Cover and chill overnight, turning occasionally.

Prepare barbecue (medium-high heat) or preheat broiler. Remove chicken from marinade. Season chicken with salt and pepper. Grill chicken until cooked through, about 4 minutes per side. Transfer to plate.

Cut oranges between membranes to release segments. (Chicken and orange segments can be prepared 2 hours ahead. Cover separately and store at room temperature.)

Whisk oil, vinegar, shallot and remaining 1/4 cup orange juice and garlic clove in small bowl to blend. Season dressing with salt and pepper. Combine greens, bell pepper and orange segments in a very large bowl. Toss with dressing. Arrange greens in center of large platter and top with chicken breasts.

Corn, Basil & Tomato Salad

6 large ears white corn, husked

5 tablespoons olive oil

1 tablespoon finely chopped garlic

1/2 cup (packed) thinly sliced fresh basil

2 cups cherry tomatoes cut in half

3 tablespoons balsamic vinegar

Using large knife, cut corn kernels from cob.

Heat 2 tablespoons oil in heavy large skillet over medium-high heat.

Add garlic; sauté 1 minute. Add corn; sauté until just cooked through, about 5 minutes.

Remove from heat. Add half of basil.

Transfer corn mixture to large bowl.

Cool slightly, stirring occasionally.

Stir in tomatoes, vinegar, 3 tablespoons oil and remaining basil.

Season with salt and pepper. Cover; chill 3 hours or up to 8 hours.