This is an easy recipe for an Orange Chicken Salad. It's very filling and perfect for a light lunch. It only needs 9 simple ingredients and you can have this salad ready in 25 minutes or less.
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It's fitting for any healthy meal plan, but if you're eating Gluten-Free, Paleo, or Whole30 specifically - this salad is for you!
Why You'll Love this Recipe:
Fresh and vibrant: Juicy oranges, creamy avocado, and crisp lettuce make every bite refreshing and full of texture.
Quick and satisfying: Ready in under 30 minutes-perfect for busy lunches or light weeknight dinners.
Flavor-packed chicken: The quick orange butter pan sauce coats the chicken in a glossy, citrusy glaze that's both savory and slightly sweet.
Naturally gluten-free: No grains or flour-just whole, nourishing ingredients.
Great for entertaining: Looks elegant and colorful on the plate, but takes minimal effort to prepare.
Easy to customize: Swap pecans for almonds or walnuts, or add goat cheese, cucumber, or red onion for variation.
Ingredients to Make Orange Chicken Salad:
- chicken breast: Thinly sliced for quick cooking and even searing-can be swapped with chicken thighs if preferred.
- olive oil: Used for sautéing the chicken; adds a light, clean flavor.
- garlic & thyme: A simple seasoning base that enhances the chicken without overpowering the citrus sauce.
- oranges: Freshly juiced for maximum brightness-navel or Valencia oranges work best.
- butter: Added cold and off heat to create a smooth, glossy sauce that clings to the chicken.
- lettuce: Use chopped romaine, mixed greens, or your favorite base for a crisp texture.
- cherry tomatoes: Halved for easy bites and a burst of sweetness.
- avocados: Cubed for creaminess-add just before serving to prevent browning.
- pecans: Add crunch and richness-toast them lightly for extra flavor.
How to Make Orange Chicken Salad:
- Divide chopped lettuce among serving plates. Top with halved cherry tomatoes and cubed avocado. Set aside.
- Heat olive oil in a sauté pan over high heat. Add sliced chicken, garlic, thyme, salt, and pepper. Sear for about 5 minutes, or until the chicken is cooked through and lightly browned.
- Pour the fresh orange juice over the cooked chicken. Allow it to boil vigorously, then immediately remove the pan from the heat. Stir in the cold butter until melted and the sauce is slightly thickened.
- Spoon the cooked chicken over the prepared salads. Top with chopped pecans.
- Drizzle the warm orange butter sauce over each salad or serve it on the side. Serve immediately.
Recipe Notes & Tips:
- Sear the chicken in batches if needed: Overcrowding the pan can prevent browning, cook in two batches for better texture.
- Use cold butter for the sauce: This helps the sauce emulsify and thicken slightly without separating.
- Serve immediately: For the best flavor and texture, serve the salad warm with freshly cooked chicken and sauce.
- Toast the pecans: Lightly toasting the pecans in a dry pan enhances their flavor and adds extra crunch.
- Prep ahead tips: You can slice the chicken, juice the oranges, and chop the veggies in advance, store separately and assemble just before serving.
- Make it a meal: Add quinoa or farro for extra fiber, or serve with crusty bread for a more filling option.
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Serving Suggestions:
- Haddock Bake
- Chicken Mushroom Wild Rice Soup
- Crustless Chicken Quiche
- Pecan Crusted Salmon
- Chimichurri Steak
- Paprika Chicken
How to Store:
Refrigerator: Store leftover chicken and sauce in an airtight container for up to 3 days. Keep salad components (lettuce, avocado, tomatoes, and pecans) separate to preserve texture.
Reheat: Warm the chicken and sauce gently in a skillet over low heat before serving.
Avocado tip: If prepping ahead, cut the avocado just before serving to avoid browning.
Not freezer-friendly: Due to the fresh produce and butter-based sauce, this dish is best enjoyed fresh.
FAQs:
Fresh juice is best for flavor and balance, but you can use ¼ cup of bottled juice in a pinch-look for 100% orange juice with no added sugar.
Romaine, green leaf, or a spring mix all work well. Choose a crisp variety that holds up to warm toppings and sauce.
Try goat cheese, cucumber, sliced red onion, or sunflower seeds for added flavor and texture variety.
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Orange Chicken Salad
Ingredients
- 1 pound chicken breast, sliced into strips
- 1 tablespoon olive oil
- 4 cups lettuce, chopped
- 1 cup cherry tomatoes, sliced
- 2 avocados, cubed
- ½ cup pecans, chopped
- 1 garlic clove, minced
- 1 teaspoon dried thyme
- 2 oranges, juiced
- ⅓ cup butter
Instructions
- Divide chopped lettuce among serving plates. Top with halved cherry tomatoes and cubed avocado. Set aside.
- Heat olive oil in a sauté pan over high heat. Add sliced chicken, garlic, thyme, salt, and pepper. Sear for about 5 minutes, or until the chicken is cooked through and lightly browned.
- Pour the fresh orange juice over the cooked chicken. Allow it to boil vigorously, then immediately remove the pan from the heat. Stir in the cold butter until melted and the sauce is slightly thickened.
- Spoon the cooked chicken over the prepared salads. Top with chopped pecans.
- Drizzle the warm orange butter sauce over each salad or serve it on the side. Serve immediately.
Nutrition
Notes
-
- Sear the chicken in batches if needed: Overcrowding the pan can prevent browning, cook in two batches for better texture.
- Use cold butter for the sauce: This helps the sauce emulsify and thicken slightly without separating.
- Serve immediately: For the best flavor and texture, serve the salad warm with freshly cooked chicken and sauce.
- Toast the pecans: Lightly toasting the pecans in a dry pan enhances their flavor and adds extra crunch.
- Prep ahead tips: You can slice the chicken, juice the oranges, and chop the veggies in advance, store separately and assemble just before serving.
- Make it a meal: Add quinoa or farro for extra fiber, or serve with crusty bread for a more filling option.
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David Gurley says
Are the nutrition numbers for the whole thing or per serving. 500+ cals are a lot for 1 meal. They do look great will be using these in the future.
Roche Woodworth says
Hi David! It is correct. The majority of calories per serving are made up from these ingredients:
4oz/115g chicken (129kcal per serving)
1/2 avocado (160kcal per serving)
(1tbsp+1tsp)/20ml butter (135kcal per serving)
These 3 ingredients alone account for 424kcal of the 500+. That leaves 168kcal for everything else.
For us, in our home, we generally don’t care for the calorie count when we’re talking about whole, nutritious ingredients, but I understand that this matters to a lot of people, which I why I include the nutritional data. Hope this clears things up for you.
Yvonne says
Yummy!!
Bruce Deniger says
Usually we prepare salads with either veggies or fruits.Haven't tried one with chicken, so looking at the dish my mouth started salivating, definitely gonna make it next time,.
Sara says
What a gorgeous looking salad! I don't usually make salads but this is definitely one I want to try.