• Preheat oven to 400 F.
• Chop the two oranges, add to a mini food processor - peel and all - along with ⅔ cup of water. Blitz until mostly smooth.
• Strain the orange mixture through a sieve - you should have at least ½ cup of juice. Discard the pulp, set the juice aside.

Orange Glazed Chicken:

• Season chicken breasts with a little salt and pepper. Whisk together ¼ cup of the mandarin juice, honey, zest, vinegar, and mustard, set aside
• Heat oil in a nonstick pan, over medium high heat. Once hot, carefully transfer the seasoned chicken breasts to the pan.
• Cook for 1-2 minutes on each side, until the coating is seared on and golden brown. Transfer to a small baking dish.
• Whisk the orange juice mixture again, then pour over the seared chicken, turning to coat.
• Bake for 25 minutes, or until the internal temperature is 165F, when measured at the thickest part with an instant read meat thermometer.
• Remove from heat and allow to cool slightly before serving.

Mandarin Vinaigrette

• In a small bowl, mini food processor, or the cup of a stick blender, blend ¼ cup of the orange juice and everything else except the salt and pepper, until well combined and emulsified.
• Season with salt and pepper, to taste. Chill until ready to use.

Salad Assembly:

• Toss the greens and onion slices with about half the dressing (whisk it again if it’s been sitting a while), divide between 2 serving bowls.
• Arrange goat cheese, orange segments, pomegranate arils, and pistachios over the salads.
• Slice the cooked chicken, place one on each prepared salad.
• Serve immediately, with remaining dressing.