MANDARIN ORANGE CHICKEN SALAD
My sister-in-law introduced me to this colorful mandarin chicken salad with a delicious homemade dressing. I reduced the oil and salt and switched to light soy sauce. Sometimes I substitute toasted sesame seeds for the nuts. -Renee Heimerl, Oakfield, Wisconsin
Provided by Taste of Home
Categories Lunch
Time 25m
Yield 4 servings.
Number Of Ingredients 16
Steps:
- In a shallow dish, combine chicken and teriyaki sauce. Cover and refrigerate 1-2 hours. , Drain and discard marinade. In a large nonstick skillet, heat oil over medium-high heat. Add chicken; cook and stir until no longer pink, 5-7 minutes. Refrigerate until chilled., In a large bowl, combine salad greens, chicken, oranges, carrot, almonds and onions. In a jar with a tight-fitting lid, combine dressing ingredients; shake well. Drizzle over salad; toss to coat.
Nutrition Facts : Calories 308 calories, Fat 15g fat (2g saturated fat), Cholesterol 47mg cholesterol, Sodium 738mg sodium, Carbohydrate 25g carbohydrate (18g sugars, Fiber 4g fiber), Protein 22g protein. Diabetic Exchanges
ORANGE CHICKEN SALAD
The refreshing taste of orange makes this chicken salad quite different from all the others I've tried over the years. I enjoy garnishing this salad with orange slices...it's an attractive, colorful look for spring. -Stephanie Bishop, Winston-Salem, North Carolina
Provided by Taste of Home
Categories Lunch
Time 10m
Yield 2 servings.
Number Of Ingredients 9
Steps:
- In a bowl, combine the chicken, celery, green pepper and onion. Add mayonnaise, orange juice and zest and salt; mix well. Cover and refrigerate until serving. Serve on lettuce if desired.
Nutrition Facts :
ORANGE CHICKEN AND PASTA SALAD
This is my favorite picnic salad, I just love the orange and the chicken together with the pasta. Even my kids eat this salad, but who can blame its absolutely scrumptious!!and easy!!!
Provided by Erica_Hildebrand
Categories Poultry
Time 15m
Yield 20-24 serving(s)
Number Of Ingredients 13
Steps:
- In a mixing bowl combne all of the salad ingredients.
- Pour vinaigrette over the top and mix lightly.
- Serve.
CHICKEN & ORANGE SALAD
It's easy to get your five a day with this zesty fresh salad, full of vitamin C, fibre and folic acid.
Provided by Good Food team
Categories Dinner, Lunch, Main course, Side dish, Snack, Starter, Supper
Time 25m
Number Of Ingredients 7
Steps:
- Cook the beans in a large pan of boiling salted water for 4-5 mins. Cool under cold water and put in a bowl. Finely slice the fennel bulb, cutting away the core.
- Peel and slice the avocado and add to bowl with watercress. Peel the oranges, cut out the segments and add to bowl. Squeeze the rest of the orange juice into a bowl and mix with the olive oil to make a dressing. Toss salad in the dressing, scatter over chicken, then serve.
Nutrition Facts : Calories 572 calories, Fat 36 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 19 grams carbohydrates, Sugar 17 grams sugar, Fiber 10 grams fiber, Protein 45 grams protein, Sodium 0.3 milligram of sodium
GRILLED ORANGE VINAIGRETTE CHICKEN SALAD
This is a tasty and cool salad that is perfect for a summer supper. If you don't like broccoli and carrots, substitute your favorite fresh vegetables!
Provided by Jill
Categories Side Dish Sauces and Condiments Recipes Salad Dressing Recipes Vinaigrette Dressing Recipes
Time 35m
Yield 6
Number Of Ingredients 10
Steps:
- Preheat grill for medium-high heat.
- In a bowl, whisk together the orange juice, vinegar, olive oil, seasoning blend, and sugar. Set aside about 1/2 cup for basting.
- Lightly oil the grill grate. Grill chicken for 6 to 8 minutes on each side, basting frequently with the reserved portion of the dressing, or until juices run clear. Cool, and cut into strips. Discard basting sauce.
- In a large bowl, toss together the lettuce, oranges, broccoli, and carrots. Top the salad with grilled chicken strips, and drizzle with remaining dressing to serve.
Nutrition Facts : Calories 239.1 calories, Carbohydrate 17.5 g, Cholesterol 43.1 mg, Fat 11.1 g, Fiber 2.6 g, Protein 17.2 g, SaturatedFat 1.8 g, Sodium 69.3 mg, Sugar 14.1 g
ORANGE FRUIT CHICKEN SALAD
Get ready for one of the most delicious chicken salads you will ever eat! All ingredients can be increased to suit taste. Double recipe if feeding more than 4 people.
Provided by Kittencalrecipezazz
Categories Oranges
Time 2m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- For the dressing: mix all ingredients, and adjust all ingredients to suit taste.
- For the salad: Mix all ingredients EXCEPT the greens; toss lightly with citrus dressing, chill for about 1-2 hours.
- Divide the salad greens into salad bowls.
- Top or mix with chilled chicken salad/citrus dressing mix.
Nutrition Facts : Calories 292.7, Fat 14.3, SaturatedFat 3.8, Cholesterol 63.8, Sodium 334.9, Carbohydrate 22.5, Fiber 2.9, Sugar 16.2, Protein 19.8
CRANBERRY-ORANGE CHICKEN SALAD
This chicken salad for a crowd gets its tart, citrusy twist from a sprinkling of dried cranberries and mandarin oranges.
Provided by My Food and Family
Categories Home
Time 4h15m
Yield 10 servings, 1/2 cup each
Number Of Ingredients 6
Steps:
- Combine chicken and dressing in large bowl.
- Add remaining ingredients; mix well.
- Refrigerate several hours or until chilled.
Nutrition Facts : Calories 190, Fat 10 g, SaturatedFat 2 g, TransFat 0 g, Cholesterol 55 mg, Sodium 200 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 17 g
ALMOND ORANGE CRUSTED CHICKEN WITH FENNEL ARUGULA SALAD
Traditional chicken dinner gets a modern-day makeover with sliced almonds and orange zest to perk up an old standby. Use the left over orange slices for a refreshing side salad with arugula, fennel and lemon juice. Created by: Ellie Krieger cookbook author, "So Easy: Luscious Healthy Recipes for Every Meal of the Week"
Provided by Ellie Krieger
Yield 4 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 450 F degrees. Ten minutes before you are ready to cook the chicken, put a baking sheet in the oven to pre-heat.
- Finely zest the orange and set the zest aside. Cut the top and bottom off of the orange, sit the orange on one end on a cutting board and cut the entire peel and pith off by cutting downward following the shape of the fruit. Then, using a paring knife, remove each section of orange from the membrane. Set the orange sections aside.
- In a shallow bowl, whisk the egg white until slightly frothy. In a large shallow bowl or on a plate, combine the orange zest, almonds, and 1/4 teaspoon each of the salt and pepper. Put the flour on a large plate.
- Remove the pre-heated baking sheet from the oven and spray with cooking spray.
- Dip the chicken breasts, one at a time, first into the flour, shaking off any excess, then into the egg white, and then coat with the almond mixture and place on the baking sheet. Spray the top of the chicken with cooking spray. Bake for 6 minutes, turn and bake for 6 minutes more, until the chicken is cooked through and the coating is golden.
- While the chicken is cooking, combine the fennel, arugula and orange sections in a large bowl. In a small bowl whisk together the olive oil, lemon juice, and remaining 1/4 teaspoon each of salt and pepper. Pour the dressing over the salad and toss to coat.
- To serve, place one large or two small chicken cutlets on each plate and top with a mound of the salad.
MANDARIN ORANGE CHICKEN SALAD
Steps:
- For the dressing, whisk together all the ingredients and season to taste with salt and pepper. Set aside or refrigerate until ready to use (it can be made several days in advance and refrigerated).
- In a large bowl, toss together all the salad ingredients except for the chow mein noodles.
- When ready to serve, pour the dressing over the salad and toss to combine (add the dressing gradually if you like less dressing - you may not need to add it all). Sprinkle the chow mein noodles or almonds on top and serve immediately.
Nutrition Facts : ServingSize 1 Serving, Calories 273 kcal, Carbohydrate 23 g, Protein 24 g, Fat 10 g, SaturatedFat 2 g, Cholesterol 60 mg, Sodium 345 mg, Fiber 3 g, Sugar 14 g
ORANGE CHICKEN AND MIXED GREENS SALAD
Categories Salad Chicken Leafy Green Poultry Marinate Wheat/Gluten-Free Orange Summer Grill/Barbecue Bon Appétit
Yield Serves 10
Number Of Ingredients 13
Steps:
- 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; reserve marinade. Season chicken with salt and pepper. Grill chicken until cooked through, about 4 minutes per side. Transfer to plate.
- Boil reserved marinade in heavy small saucepan until reduced to 1/4 cup, about 10 minutes. Cut oranges between membranes to release segments. (Chicken, reduced marinade and orange segments can be prepared 2 hours ahead. Cover separately and store at room temperature. Rewarm marinade before using.)
- 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.
BLOOD ORANGE SALAD
This is a salad created to really let blood oranges shine, both visually and flavour wise. Fennel is lightly dressed with just vinegar and olive oil because the idea here is that the juice from the blood oranges acts like a dressing. I couldn't resist using some of the vibrant ruby red juice to make a small amount of Blood Orange Dressing which I drizzle over just before serving. It looks great, and adds extra flavour!I also like that this salad requires very little salt - the natural sweetness from the oranges carries it.
Provided by Nagi
Categories Salad
Number Of Ingredients 9
Steps:
- Lightly pickle onion: Mix sugar and vinegar, then add onion and set aside for 15 minutes to lightly pickle (vinegar should just about cover onion). Drain, reserve pickling vinegar.
- Slice oranges, reserve juice: Cut rind from oranges, then slice into rounds. Reserve all juice on cutting board - you want around 2 teaspoons (if you're short, sacrifice a slice or two).
- Blood Orange Drizzle Dressing: Measure out 2 tsp pickling vinegar, shake/whisk with the reserved 2 tsp juice, 2 tbsp EVOO with a pinch of salt and pepper.
- Lightly dress fennel: Toss fennel in 1 tbsp onion pickling juice, remaining 2 tbsp olive oil, 1/4 tsp salt and 1/8 tsp pepper.
- Assembling: Place 1/2 orange rounds on plate. Pile over 2/3 the fennel, litter with onion, parsley, place half remaining orange slices on top. Top with remaining fennel, oranges then onion. Sprinkle with parsley leaves. Just before serving, drizzle over the Blood Orange Dressing, mainly on the oranges so it doesn't stain the fennel too much. Serve immediately!
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From eatyourselfskinny.com
Servings 4Estimated Reading Time 2 mins
- Combine ingredients for the marinade and pour over chicken in a resealable plastic bag. Allow chicken to marinate for 6 to 8 hours in the fridge, turning bag occasionally.
- Line a broiler pan with foil and place chicken on the pan, discarding the marinade. Season with a bit of salt and pepper and broil 5 to 6 inches away from heat for 15 minutes, turning once. Chicken should no longer be pink and juices will run clear.
- While chicken is broiling, mix together the ingredients for the dressing in a screw top jar and shake well (or whisk together in a bowl). Divide greens among 4 plates (or 2 for larger portions) and top with chopped peppers and orange sections. Slice chicken crosswise and arrange over greens and drizzle with dressing. Feel free to garnish with sliced almonds, if desired. Enjoy!
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Servings 2Total Time 15 minsCategory EntreeCalories 500 per serving
- Wash orange and cut horizontally (like a grapefruit). Use a sharp paring knife to separate the orange segments from the outside, then use a spoon to scoop the orange sections out. Repeat on second orange half. Set orange shells aside.
- Chop orange segments into bite-size pieces. Combine orange pieces, chicken chunks, walnuts and dried cherries in a large bowl. Add ranch dressing and stir to combine and coat all with dressing.
- Arrange lettuce and spinach leaves on two plates. Scoop chicken salad into each orange shell, mounding to fit as much as possible. (Reserve extra salad for seconds or leftovers.) Garnish with grated cheese and freshly ground pepper. Serve with extra dressing on the side for the greens.
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- Place oil, orange juice, vinegar, garlic, orange zest, soy sauce, salt and pepper in a bowl or a jar with a tight-fitting lid; whisk or shake until well combined.
- Place greens in an individual salad bowl; toss with 2 tablespoons of the dressing. (Refrigerate the remaining dressing.) Top the greens with chicken, orange segments, goat cheese and walnuts.
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- Drizzle the salad dressing over the salad bowl. Toss and incorporate well. Season with salt to taste. Place the mandarin oranges on top. Sprinkle toasted sesame seeds, if using. Serve at room temperature or slightly chilled.
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5/5 (1)Total Time 40 minsCategory Main Course, SaladCalories 491 per serving
- Whisk all the ingredients in a sauce pan and cook over medium heat for about 10 minutes until thickens.
- Chop the romaine lettuce and place it in a large salad platter. Place the orange chicken in the middles and distribute cucumbers, tomatoes, orange piece, croutons and parsley.
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4.7/5 (3)Total Time 35 minsCategory Healthy Baked Chicken Breast RecipesCalories 289 per serving
- Preheat oven to 450 degrees F. Combine 1 teaspoon oil, five-spice powder, 1/2 teaspoon salt and 1/2 teaspoon pepper in a small bowl. Rub the mixture into both sides of the chicken breasts.
- Heat 1 teaspoon oil in a large ovenproof nonstick skillet over medium-high heat. Add chicken breasts; cook until browned on one side, 3 to 5 minutes. Turn them over and transfer the pan to the oven. Roast until the chicken is just cooked through (an instant-read thermometer inserted into the center should read 165 degrees F), 6 to 8 minutes. Transfer the chicken to a cutting board; let rest for 5 minutes.
- Meanwhile, peel and segment two of the oranges (see Tip), collecting segments and any juice in a large bowl. (Discard membranes, pith and skin.) Add the greens, bell pepper and onion to the bowl. Zest and juice the remaining orange. Place the zest and juice in a small bowl; whisk in vinegar, mustard, the remaining 4 teaspoons oil, remaining 1/2 teaspoon salt and freshly ground pepper to taste. Pour the dressing over the salad; toss to combine. Slice the chicken and serve on the salad.
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Reviews 1Category SaladCuisine AmericanTotal Time 15 mins
- Place the salad leaves, chicken and the oranges on a serving platter. Sprinkle the pumpkin seeds and almonds over. Cover with cling film and refrigerate until ready to use.
- Dressing: Blend the rest of the ingredients in the bowl of a food processor (fitted with the metal blade) and refrigerate until ready to use.
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2.5/5 (17)Total Time 30 minsServings 4Calories 432 per serving
- In a small bowl, whisk together the vinegar, orange juice, oil, ½ teaspoon salt, and ⅛ teaspoon pepper until well blended.
- Cook the chicken breasts in boiling, salted water for 10 minutes or until the chicken is no longer pink inside.
- Transfer the warm sliced chicken to a bowl and toss with a few tablespoons of vinaigrette. Season to taste with salt and pepper.
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5/5 (1)Total Time 25 minsCategory SaladCalories 592 per serving
- In a sauté pan, over a high heat: Add the chicken strips, garlic, thyme, salt and pepper, and cook until the chicken is seared and cooked through, approximately 5 minutes.
- Squeeze the juice of the oranges over the chicken and as soon as it boils vigorously, remove the pan from the heat and stir the cold butter into the sauce. This will thicken it.
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5/5 (1)Total Time 10 minsCategory SaladCalories 403 per serving
- Prepare salad dressing by combining all ingredients in a small bowl or jar. Whisk or shake to combine. Set aside.
- Line a salad bowl with the chopped lettuce. Top with chicken, bacon, raspberries, oranges, walnuts and goat cheese crumbles. Drizzle with salad dressing. Toss to coat. Enjoy!
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Servings 4Calories 299 per serving
- Place chicken on a grill rack coated with cooking spray; grill 6 minutes on each side or until done. Cut into 1/2-inch-thick slices. Set aside.
- Combine lettuce and next 5 ingredients (through onions) in a large bowl. Combine orange juice concentrate, vinegar, oil, salt, and black pepper; stir with a whisk. Pour juice mixture over lettuce mixture, tossing to coat. Divide lettuce mixture evenly among 4 plates; top evenly with chicken, oranges, and almonds.
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Reviews 10Category Lunch, Main Course, Meal PrepCuisine American, Gluten Free, Whole30Total Time 30 mins
- Make the poached chicken. Lay the chicken on the bottom of medium (4-quart) pot. Cover with cold water by 2” and add 1 tbsp salt; if you're using additional aromatics, add them now (see post notes). Heat over high until boiling. Reduce heat to medium, adjusting heat to maintain a simmer. Simmer an additional 8-10 minutes, or until chicken reaches 165°F on an instant read thermometer. Drain, rinse under cool running water to stop the cooking process, then set aside under cool enough to handle. Dice into 1” bite sized pieces.
- Make the citrus supremes. Using a sharp paring knife, slice off the top and bottom of the orange. Stand the fruit upright on a cutting board. Slice off the skin and pith from top to bottom, following the curve of the fruit. Carefully slice along the membrane line on either side of a section to release the fruit in a neat, even slice. Repeat this process until each section has been sliced.
- Place a strainer of a medium sized bowl. Squeeze each orange membrane over the strainer to juice.
- Place the diced poached chicken, citrus supremes, endive, spinach, and avocado into a large mixing bowl. Toss to combine. Divide the salad into meal prep bowls and top with 1 tbsp almonds each.
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