1In a bowl, combine chicken with marmalade, garlic and zest. Season to taste and mix well. Marinate 1 hour.
2Preheat oven to moderate, 180 C. Transfer chicken to a small roasting pan and cover loosely with foil. Bake 10 mins. Uncover and bake a further 10 to 12 mins until cooked through. Remove chicken to plate, cover and keep warm.
3Add juice and stock to roasting pan. Simmer on medium heat, 3 to 4 mins, until well reduced.
4In a salad bowl, gently toss all remaining ingredients together.
5Thickly slice chicken breasts. Serve on a bed of salad, drizzled with orange sauce.
Photo: Bauer/Brett Stevens