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Orange Chicken Salad

Orange Chicken Salad in a brown serving bowl with a small white bowl of orange dressing in the upper right corner.

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.

It’s fitting for any healthy meal plan, but if you’re eating Gluten-Free, Paleo, or Whole30 specifically – this salad is for you!

  • chicken breast 
  • lettuce 
  • cherry tomatoes 
  • avocado 
  • raw pecan nuts 
  • garlic clove 
  • dried thyme
  • oranges
  • butter
  • oil (for cooking)
  • salt and pepper

  1. Divide the lettuce into plates and add cherry tomatoes and avocado on top.
  2. In a sauté pan: Add the chicken strips, garlic, thyme, salt and pepper, and cook for approximately 5 minutes.
  3. 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.
  4. Add the chicken to the salad and top with the pecan nuts.
  5. Pour the pan sauce over the salad or keep on the side.
  6. Serve immediately and enjoy!

Orange Chicken Salad

A delicious salad recipe with orange notes. Easy and refreshing Orange Chicken Salad is great as a light meal. 9 Ingredients. 25 Minutes. Gluten-Free. Low-Carb. Keto. Paleo. Whole 30.
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Serving Size 4 servings

Ingredients

  • 1 lb chicken breast (500g) (sliced into thin strips)
  • 4 cups lettuce (broken or chopped into bite-sized pieces)
  • 1 cup cherry tomatoes (sliced)
  • 2 avocado (cut into cubes)
  • 1/2 cup raw pecan nuts (roughly chopped)
  • 1 garlic clove (minced)
  • 1 tsp dried thyme
  • 2 oranges (only the juice)
  • 1/3 cup butter
  • 1 tbsp oil (for cooking)
  • to taste salt and pepper

Instructions

  • Divide the lettuce into plates and add cherry tomatoes and avocado on top. Set aside.
  • 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.
  • Now, add the chicken to the salad and top with the pecan nuts.
  • Lastly, pour the pan sauce over the salad or keep on the side.
  • Serve immediately.

Notes

Tips and Tricks:
1. Don’t be scared to be creative and add topping so substitute ingredients to your own taste.
 

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5 Comments

  1. 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.

    1. 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.

  2. 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,.

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