THAI CHICKEN AND ORANGE SALAD
A creamy peanut butter dressing provides a Thai twist to this main dish chicken salad. You if you have leftover cooked chicken breasts, feel free to use it. It will make the recipe even quicker.-Katia Lane, Madison, Alabama
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 4 servings.
Number Of Ingredients 15
Steps:
- For dressing, in a small bowl, whisk the first eight ingredients; set aside. , In a large nonstick skillet coated with cooking spray, cook chicken over medium heat for 4-5 minutes on each side or until a thermometer reads 170°., On four plates, divide the salad greens, red pepper, onions, bean sprouts and oranges. Slice chicken; arrange on salads. Sprinkle with peanuts; drizzle with dressing.
Nutrition Facts : Calories 402 calories, Fat 20g fat (4g saturated fat), Cholesterol 73mg cholesterol, Sodium 473mg sodium, Carbohydrate 22g carbohydrate (12g sugars, Fiber 7g fiber), Protein 36g 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 :
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
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.
WARM ASIAN CHICKEN & ORANGE SALAD
An Asian-inspired marinade gives grilled chicken breasts big flavor before they're sliced into strips and layered on a green salad with oranges and nuts.
Provided by My Food and Family
Categories Home
Time 4h30m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Process first 7 ingredients in blender until smooth. Reserve 1/2 cup juice mixture; refrigerate for later use. Pour remaining juice mixture over chicken in shallow dish. Refrigerate 4 hours to marinate.
- Heat grill to medium heat. Remove chicken from marinade; discard marinade. Grill chicken 6 to 8 min. on each side or until done (165ºF). Cut into thin strips. Meanwhile, bring reserved juice mixture to boil; simmer on low heat 5 min.
- Cover platter with salad greens; top with chicken, oranges, nuts, radishes and onions. Drizzle with juice mixture.
Nutrition Facts : Calories 280, Fat 10 g, SaturatedFat 2 g, TransFat 0 g, Cholesterol 65 mg, Sodium 1030 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 30 g
MANDARIN ORANGE CHICKEN TOSSED SALAD
From Light & Tasty magazine...submitted by R. Heimerl. I love - just love - this salad! I've served it many times for lunch buddies! The dressing is what makes this dish! I hope you enjoy it too! **Time: allow 1-2 hours of time to marinate chicken and then afterwards another 1-2 hours to chill chicken after cooking. I like to cook the chicken the day before so the salad itself is easy to throw together.***
Provided by HokiesMom
Categories Salad Dressings
Time 4h20m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- In a zippered plastic bag (gallon size), combine the chicken and teriyaki sauce. Seal the bag, turn to coat and refrigerate for 1-2 hours to marinate.
- Drain and throw away the marinade and place chicken cubes into a large skillet that has been sprayed with non-stick spray.
- Cook chicken for 5-7 minutes over a medium-med. high heat, stirring often until it is cooked through (180 degrees F).
- Refrigerate chicken until chilled (about 2 more hours).
- In a large bowl, combine the salad ingredients along with the prepared chicken.
- In a large jar with a tight lid, combine the dressing ingredients and shake well.
- Drizzle dressing over the salad and toss salad to coat.
Nutrition Facts : Calories 398, Fat 17.9, SaturatedFat 2.1, Cholesterol 65.8, Sodium 456.5, Carbohydrate 30.6, Fiber 6.1, Sugar 21.3, Protein 32
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
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