Orange Chicken Salad
A delicious salad recipe with orange notes. Easy and refreshing Orange Chicken Salad is great as a light meal.
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
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- 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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