Chicken and Orange Salad
Bright, zesty, and packed with vibrant flavors, this Chicken and Orange Salad is a perfect balance of fresh ingredients and satisfying protein. Juicy grilled chicken, seasoned to perfection, is paired with sweet orange segments, crisp mixed greens, and the tangy crunch of red onion and toasted almonds. Creamy crumbled feta adds a rich, savory note, while a homemade orange vinaigrette, whisked with honey, Dijon mustard, and garlic, ties everything together with a citrusy zing. This quick and easy recipe, ready in just 30 minutes, makes an ideal light lunch or refreshing dinner option. Perfectly suited for healthy eating enthusiasts, this salad is a must-try for anyone searching for a vibrant, protein-packed meal idea!
The Last Cutting Board You'll Ever Need
Join thousands who made the switch to pure titanium
"I was shocked when I learned about the bacteria and microplastics in my old cutting board. Switching to Titan Haus was the best decision—I'll never go back!"
Recipe Information
Ingredients
- 2 pieces boneless, skinless chicken breasts
- 2 tablespoons olive oil
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 6 cups mixed salad greens
- 2 whole oranges
- 0.5 small red onion
- 0.25 cup sliced almonds
- 0.5 cup feta cheese, crumbled
- 3 tablespoons orange juice
- 1 tablespoon honey
- 1 tablespoon red wine vinegar
- 1 teaspoon Dijon mustard
- 1 clove garlic, minced
Instructions
Preheat a grill or stovetop grill pan over medium-high heat.
Rub the chicken breasts with 1 tablespoon of olive oil, salt, and black pepper on both sides.
Grill the chicken for 6-7 minutes per side, or until fully cooked (internal temperature should reach 165°F/75°C). Remove from heat and let rest for 5 minutes before slicing into thin strips.
Meanwhile, wash and dry the salad greens and place them in a large serving bowl.
Peel the oranges and slice them into segments, removing any excess pith. Add the orange segments to the salad greens.
Thinly slice the red onion and scatter it over the salad.
Toast the sliced almonds in a dry skillet over medium heat for 2-3 minutes or until they turn golden and fragrant. Let them cool slightly before adding them to the salad.
Sprinkle the crumbled feta cheese over the top of the salad.
In a small bowl, whisk together the orange juice, honey, red wine vinegar, Dijon mustard, minced garlic, and remaining 1 tablespoon of olive oil until emulsified. Adjust seasoning with salt and pepper to taste.
Drizzle the dressing over the salad and toss gently to combine.
Top with sliced grilled chicken and serve immediately.
Nutrition Facts
Calories |
358 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 17.6 g | 23% | |
| Saturated Fat | 4.3 g | 21% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 87 mg | 29% | |
| Sodium | 761 mg | 33% | |
| Total Carbohydrate | 18.1 g | 7% | |
| Dietary Fiber | 3.5 g | 12% | |
| Total Sugars | 12.5 g | ||
| Protein | 32.5 g | 65% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 158 mg | 12% | |
| Iron | 1.9 mg | 10% | |
| Potassium | 608 mg | 13% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
