5 Minute Citrus Chicken Salad Recipes
GRILLED CHICKEN CITRUS SALAD
This is a wonderful refreshing summer recipe. Very good! A must try.
Provided by WAILAKIJACKIE
Categories Salad Green Salad Recipes Romaine Lettuce Salad Recipes
Time 2h45m
Yield 4
Number Of Ingredients 12
Steps:
- In a mixing bowl, whisk together orange juice, lime juice, shallots, garlic, chili powder, cumin, and sugar. Pour 1/2 of this mixture into a large, resealable plastic bag, and add the chicken breasts. Seal, and refrigerate for at least 2 hours. Refrigerate the remaining dressing.
- Preheat an outdoor grill for medium-high heat. In a large salad bowl, toss romaine lettuce with oranges, celery, and green onions. Set aside.
- Lightly oil grate, and place chicken on grill. Discard the marinade from the chicken. Cook for 6 to 8 minutes each side, or until juices run clear when pierced with a fork. Remove chicken from grill, and slice into thin strips.
- Toss salad with reserved dressing, and top with sliced chicken.
Nutrition Facts : Calories 237.6 calories, Carbohydrate 26.1 g, Cholesterol 65.9 mg, Fat 2.2 g, Fiber 5.6 g, Protein 30 g, SaturatedFat 0.5 g, Sodium 112.6 mg, Sugar 14.6 g
5-MINUTE CITRUS CHICKEN SALAD
Get a burst of spring flavor from this tasty main course salad. Only you'll know it's a cinch to make!
Provided by My Food and Family
Categories Home
Time 5m
Yield Makes 4 servings, 2-1/2 cups each.
Number Of Ingredients 7
Steps:
- Toss spinach, chicken, oranges, mushrooms and bacon bits in large bowl.
- Drizzle with dressing just before serving; toss lightly.
- Sprinkle with pecans.
Nutrition Facts : Calories 300, Fat 12 g, SaturatedFat 2 g, TransFat 0 g, Cholesterol 80 mg, Sodium 470 mg, Carbohydrate 0 g, Fiber 5 g, Sugar 0 g, Protein 34 g
CITRUS MARINATED CHICKEN AND ORANGE SALAD
Make and share this Citrus Marinated Chicken and Orange Salad recipe from Food.com.
Provided by dicentra
Categories Chicken
Time 30m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Preheat a grill pan or outdoor grill on high.
- Zest 2 of the 3 oranges and put the orange zest in a large, shallow dish. Juice half an orange and add to the zest.
- To the zest and juice, add the garlic, 3 Tbs EVOO, 1/4 t. cayenne, salt, and pepper, and stir to combine.
- Add the chicken breasts, toss to coat thoroughly, and let marinate for 5 minutes.
- While the chicken is marinating, with a paring knife cut the skin and white pith from the 2 remaining whole oranges, being sure to remove it all. Slice the oranges into disks and place in a salad bowl.
- Cut the radicchio in quarters through the core, cut the core off from each quarter, and then thinly shred the radicchio and add to the oranges.
- Add the red onions and arugula.
- To make the dressing, juice the other half orange into a small bowl and add the pinch of cayenne, the oregano, honey, and mustard. In a slow, steady stream, whisk in the 4 remaining Tbs of EVOO.
- Transfer the marinated chicken to the grill and cook on each side for 5 to 6 minutes, or until cooked through.
- Remove from the grill and let rest for a few minutes. Lightly toast the bread.
- Thinly slice the grilled chicken on an angle, add to the salad, and then pour the dressing over. Toss to combine and serve with the toasted bread.
Nutrition Facts : Calories 663.3, Fat 27.9, SaturatedFat 4.3, Cholesterol 98.7, Sodium 544.2, Carbohydrate 56.3, Fiber 4.8, Sugar 18.9, Protein 46.3
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