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Orange Chicken Salad

By: Stephen McKenney  
"This refreshing salad from Sue McKenney of Eagle, Michigan makes a wonderful light supper on a warm summer evening. Or leave out the chicken and serve it as a side dish to enhance any main course. It's sure to become a favorite at your house, too."

Rating: This weblink has been rated 1 time with an average star rating of 4.0 Read Reviews (1)

Rate/Review | 93 people have saved this

Prep Time:
20 Min
Cook Time:
10 Min
Ready In:
30 Min

Servings  (Help)

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Original Recipe Yield 4 servings
 

Ingredients

  • 4 (4 ounce) boneless skinless chicken breast halves
  • 1/3 cup raspberry vinegar
  • 1/4 cup sugar
  • 3 tablespoons orange juice
  • 2 tablespoons olive or canola oil
  • 2 tablespoons minced fresh parsley
  • 1/2 teaspoon salt
  • 1/4 teaspoon coarsely ground pepper
  • 1/4 teaspoon hot pepper sauce
  • 6 cups torn mixed salad greens
  • 2 celery ribs, thinly sliced
  • 1 cup fresh orange sections
  • 1/2 cup thinly sliced red onion
  • 1/4 cup dried cranberries
  • 1/4 cup slivered almonds, toasted

Directions

  1. Grill chicken, uncovered, over medium heat for 6-8 minutes on each side or until juices run clear. Slice and set aside. In a small bowl, combine the vinegar, sugar, orange juice, oil, parsley, salt, pepper and hot pepper sauce; set aside.
  2. In a large bowl, combine the salad greens, celery, orange sections, onion and cranberries. Divide among individual serving plates. Top with chicken. Drizzle with dressing. Sprinkle with almonds.

Footnotes

  • Nutritional Analysis: One serving (2 cups) equals 352 calories, 14 g fat (2 g saturated fat), 63 mg cholesterol, 393 mg sodium, 30 g carbohydrate, 5 g fiber, 27 g protein. Diabetic Exchanges: 3 lean meat, 1 vegetable, 1 fruit, 1 fat, 1/2 starch.
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The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Aug. 2, 2007 by Sharon Fritz 
Very good and simple. I didn't have raspberry vinegar so used apple cider instead along with... MORE

 
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