Citrus Chicken Salad Recipes

GRILLED CHICKEN CITRUS SALAD

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.

CITRUS CHICKEN

Steps:

• Combine all the ingredients in a large resealable plastic bag and refrigerate for 6 to 8 hours.
• Preheat the oven to 350 degrees F.
• Remove the chicken from the marinade, reserving 1/4 cup for Glaze and put the chicken in a 13-by-9-inch pan and bake for 45 minutes. Baste with the Glaze, turn the pieces over and bake for an additional 15 to 25 minutes, basting every 7 minutes. Remove from the oven and arrange the chicken on a serving platter.
• In a small saucepan, over medium-high heat, add the olive oil. When the oil is hot add the shallots and ginger and saute for 3 minutes. Add the remaining ingredients and reduce heat to a low simmer. Cook for 15 minutes. Baste the chicken with the glaze after 45 minutes.

CHICKEN & CITRUS SALAD

Steps:

• Combine all ingredients.
• Serve immediately.

CITRUS CHICKEN SALAD

Steps:

• Preheat oven to 375°F.
• Sprinkle chicken breast with salt and pepper. Squeeze fresh orange juice on top and brush with Dijon mustard. Heat the olive oil in a skillet over medium-high heat. Once hot, add the chicken breast. Sear until golden brown, 3-4 minutes per side. Once seared on both sides, place in the preheated oven and roast until the chicken registers 160°F. Remove from the oven and set aside to cool.
• In a large measuring glass or blender container, combine the avocado, cashews, orange juice, Dijon mustard, garlic cloves, scallion, dill, basil, rice vinegar, olive oil, salt, and pepper. Blend until smooth and creamy. If too thick, add 1 tbsp water until desired consistency. Dressing can be made one day in advance and kept in an airtight container in the refrigerator. The dressing will oxidize and darken with the avocado.
• Remove large ribs from the lettuce and chop. Place chopped lettuce on a large platter and dress with the desired amount of dressing. Top with the sliced chicken, segmented oranges and grapefruit, sliced avocado, cashews, and goat cheese. Serve immediately.

CHICKEN AND CITRUS SALAD

Steps:

• Toss all ingredients in a large bowl.

THAI CITRUS CHICKEN SALAD

Steps:

• DRESSING:.
• Combine the ginger, garlic, soy sauce, rice wine vinegar, orange juice, lime juice, and brown sugar together.
• Add salt and freshly ground pepper and taste for seasoning.
• Refrigerate 1 hour to allow flavors to infuse.
• SALAD:.
• Combine the Chinese Cabbage, bean sprouts, sliced red onion and orange segments. (I like to drop everything in a large zip-lock bag).
• Toss with half of the dressing. (Again, if you use a zip-lock bag you can easily pour in half of the dressing, seal and fumble to mix dressing in with salad; place in the refrigerator until ready to use.).
• Add the sliced chicken to a frying pan and brown lightly with a small amount of olive oil.
• Add the remainder of the citrus dressing; bring to a boil; reduce for 30 seconds to allow mixture to thicken slightly.
• Place Chinese cabbage mixture on two dinner plates.
• Arrange sliced chicken on top and pour over the remaining sauce.
• Top with freshly chopped cilantro.

CITRUS CHICKEN SALAD

Steps:

• In large bowl, gently toss lettuce, orange segments and chicken.
• Drizzle dressing over salad. If desired, garnish with fresh mint leaves.

LEMONY CHICKEN SALAD

Steps:

• In a large bowl, combine the first seven ingredients. Stir in the chicken, celery, green pepper, apple, onion and parsley. Cover and chill for several hours. Stir in walnuts just before serving.

5-MINUTE CITRUS CHICKEN SALAD

Steps:

• Toss spinach, chicken, oranges, mushrooms and bacon bits in large bowl.
• Drizzle with dressing just before serving; toss lightly.
• Sprinkle with pecans.

CRISPY CHICKEN SALAD WITH CITRUS DRESSING

Steps:

• Mix flour and cornstarch in large bowl. Mix green onions, eggs, soy sauce, ginger, fish sauce, lemon peel, garlic, salt and crushed red pepper in medium bowl. Whisk into flour mixture.
• Using rolling pin, lightly pound each chicken breast between sheets of waxed paper to 1/4- to 1/2-inch thickness. Add enough oil to heavy large saucepan to reach depth of 3 inches. Heat oil to 350°F. Working in batches, dip chicken into batter, turning to coat; fry chicken until golden brown and cooked through, about 3 minutes per side. Using tongs, transfer chicken to paper towels; drain. Cut chicken crosswise into 1/2-inch-thick slices.
• Toss greens in large bowl with enough Citrus Dressing to coat. Divide greens among 8 plates. Top with chicken, dividing equally. Drizzle 1 tablespoon dressing over chicken on each plate.