Ingredients:

• ¼ cup Tropicana orange juice 
• 1/4 cup extra-virgin olive oil 
• 1 shallot, quartered  
• 2 teaspoons dijon mustard 
• 2 tablespoons apple cider vinegar 
• 1 cup fresh basil, divided 
• 1 ¼  pounds boneless, skinless chicken breasts, lightly pounded and cut into 1-inch-wide, lengthwise strips 
• ¼ teaspoon kosher salt

Directions:

1. Combine orange juice, olive oil, shallot, mustard, vinegar and ¾ cup basil in a small food processor and blend until smooth. Reserve 2 tablespoons and add remaining marinade to a zip-top storage bag.  Add chicken to the bag, remove excess air and seal. Gently shake bag to cover chicken in marinade. Refrigerate for at least 30 minutes and up to 4 hours. 
2. Preheat grill to medium-high. Clean the grill grates and brush them with oil.  
3. Remove chicken from marinade, let any extra drip off, then thread onto skewers. Season with salt. 
4. Add chicken to the grill and cook 4 minutes. Flip and continue cooking until internal temperature reaches 165 degrees F, about 4 to 5 more minutes.  
5. Thinly slice remaining ¼ cup basil leaves and use as garnish. Serve with reserved marinade.