ORANGE-AVOCADO CHICKEN SALAD
Orange sections and avocado slices surround this hearty salad, making for a pretty presentation. It's a refreshing summer main dish for both lunch and dinner. -Shelia Garcia, Mantachie, Mississippi
Provided by Taste of Home
Categories Lunch
Time 15m
Yield 12 servings.
Number Of Ingredients 14
Steps:
- In a small bowl, combine lime juice and 3/4 teaspoon salt; cover and refrigerate. In a large bowl, combine the chicken, peas, carrots, celery and parsley. Combine the mayonnaise, orange juice, pepper and remaining salt; pour over chicken mixture and toss to coat. Cover and refrigerate for at least 1 hour., Place greens on a serving platter or individual plates. Top with chicken salad; arrange orange sections and avocado slices around salad. Sprinkle with green onions. Drizzle with lime juice mixture.
Nutrition Facts : Calories 385 calories, Fat 28g fat (4g saturated fat), Cholesterol 48mg cholesterol, Sodium 577mg sodium, Carbohydrate 18g carbohydrate (10g sugars, Fiber 6g fiber), Protein 17g protein.
ORANGE AND AVOCADO SALAD WITH SWEET CHILI VINAIGRETTE
Provided by Geoffrey Zakarian
Categories side-dish
Time 1h20m
Yield 4 servings
Number Of Ingredients 8
Steps:
- In a small saucepan, combine the orange juice, vinegar and honey; season with salt and pepper. Bring to a simmer and cook until thickened, syrupy and reduced by about two-thirds, 8 to 10 minutes. Add the chili powder and refrigerate until cooled completely, about 1 hour.
- Arrange the orange and avocado on a round platter, shingling the pieces in a circular formation. Season with salt and pepper. Drizzle the orange vinaigrette over the salad and finish with the extra-virgin olive oil.
AVOCADO SALAD WITH ORANGE-WASABI GLAZED CHICKEN
A very flavorful salad accented with sliced grilled chicken that has been glazed with a caramelized orange and wasabi sauce.
Provided by Darren Bezanson
Categories Salad Vegetable Salad Recipes Avocado Salad Recipes
Time 45m
Yield 5
Number Of Ingredients 14
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Slice chicken strips and set aside.
- In a large, nonreactive pot, heat sugar and water together over medium high heat, stirring occasionally, until caramelized to a deep amber color. Remove from heat and slowly (and very carefully--use an oven mitt!) add wine. Return to heat and stir until all particles are dissolved. Stirring constantly, add orange juice and wasabi, adjusting the amount to taste.
- Brush chicken strips with the glaze, and then place on a baking sheet. Bake in the preheated oven until heated through.
- While chicken is warming, toss together the tomatoes, red onion, cilantro, lime juice, avocados, salt, pepper and hot sauce. Adjust seasonings to taste, and spoon mixture onto the greens. Top with warmed chicken strips and serve.
Nutrition Facts : Calories 514.8 calories, Carbohydrate 59.2 g, Cholesterol 66 mg, Fat 18.7 g, Fiber 7.8 g, Protein 27.4 g, SaturatedFat 3.6 g, Sodium 99.1 mg, Sugar 46.5 g
ORANGE AVOCADO SALAD
For a beautiful salad with an unbeatable combination of flavors, you can't miss with this recipe. We love the mellow avocado together with sweet mandarin oranges and crisp cucumber. The tangy dressing makes this dish special. It's a great summertime salad to serve with grilled meat. -Latressa Allen, Fort Worth, Texas
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 6-8 servings.
Number Of Ingredients 15
Steps:
- In a jar with a tight-fitting lid, combine dressing ingredients; shake well. Chill. , Just before serving, toss the greens in a large salad bowl. Dip the avocado slices into orange juice. Arrange the cucumber, red onion and oranges over greens. Add the avocado (discard remaining juice). Serve with dressing.
Nutrition Facts : Calories 132 calories, Fat 11g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 84mg sodium, Carbohydrate 9g carbohydrate (5g sugars, Fiber 3g fiber), Protein 2g protein.
CHICKEN, AVOCADO AND MANDARIN ORANGE SALAD
Make and share this Chicken, Avocado and Mandarin Orange Salad recipe from Food.com.
Provided by TasteTester
Categories < 15 Mins
Time 15m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- In a large salad bowl, combine salad greens, mandarin oranges, chicken, onion and pecans.
- In a small bowl, combine dressing and 1/2 cup avocado cubes. Mash and blend into dressing. Add remaining avocado cubes and dressing to salad. Toss and serve.
ORANGE AND AVOCADO SALAD
This colorful salad is a healthy and tasty side dish.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Time 15m
Number Of Ingredients 7
Steps:
- Cut off ends of oranges; using a paring knife, remove peel, pith, and outer membranes, following the curve of the fruit. Working over a bowl to catch the juices, cut between sections to remove whole segments; add segments to a large bowl. Squeeze juice from membranes into a bowl; measure out 3 tablespoons juice; reserve remaining juice for another use.
- In a small bowl, whisk together reserved orange juice, vinegar, and olive oil; season with salt and pepper.
- In a large bowl, combine oranges, lettuce, avocado, and radishes. Drizzle with dressing as desired, and toss gently to combine. Serve immediately.
Nutrition Facts : Fiber 4 g
ORANGE-AVOCADO SALAD
This salad features a yummy combination of fruits, veggies and a citrus dressing.
Provided by By Betty Crocker Kitchens
Categories Lunch
Time 20m
Yield 6
Number Of Ingredients 11
Steps:
- In tightly covered container, shake all vinaigrette ingredients until well blended.
- On each of 6 salad plates, arrange salad greens. Top with oranges, avocados and onion. Serve with vinaigrette.
Nutrition Facts : Calories 255, Carbohydrate 19 g, Cholesterol 0 mg, Fat 4, Fiber 5 g, Protein 2 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 105 mg
CRISPY ORANGE CHICKEN WITH FENNEL, AVOCADO AND ORANGE SALAD
Make the salad first and chill. The contrast in temperature makes the salad as do the sweet/hot/creamy/crunchy flavors and textures. A Foster's Farm reciple winner.
Provided by gailanng
Categories Chicken Breast
Time 40m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- In large bowl, whisk together orange juice, champagne vinegar, sugar, 1 teaspoon orange zest, 1/2 teaspoon salt and 1/4 teaspoon black pepper. Slowly whisk in olive oil. Set aside.
- Chop fennel bulb into small cubes. Peel avocado, remove pit and chop into small cubes. Cut chile in half lengthwise, remove and discard seeds and finely mince. Add remaining zest of 1 orange, fennel, avocado and chile to dressing; toss gently and refrigerate while preparing chicken.
- Preheat oven to 200°F Place flour in shallow bowl; combine with remaining salt and pepper. In second shallow bowl, beat eggs well with fork. Place panko breadcrumbs in third shallow bowl; stir in zest from one orange.
- In large skillet over medium-high heat, warm oil. Dredge each chicken fillet in flour mixture, then dip in eggs and coat with panko-orange mixture. Place coated chicken in hot oil and saute, about 5 minutes on each side, or until golden brown and cooked throughout. Remove chicken with tongs and place on cooling rack over a cookie sheet in oven to keep warm.
- To serve, place salad on plates. Top each salad with one or two chicken fillets.
Nutrition Facts : Calories 781.8, Fat 42.1, SaturatedFat 7.4, Cholesterol 165.6, Sodium 1763.6, Carbohydrate 63.7, Fiber 9.1, Sugar 6.3, Protein 38.2
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- In a small bowl make the marinade/dressing by whisking together the vinegar, shallots, honey, olive oil, orange juice, sriracha, and salt.
- Put the chicken into a medium bowl, pour 1/2 of the marinade/dressing over the top, and mix well. Cover with plastic wrap and refrigerate for at least an hour, preferably several hours, or even overnight. Store the remainder of the marinade/dressing in the refrigerator.
- Thirty minutes before you're ready to cook, remove the chicken and the dressing/marinade from the fridge. Lay the chicken on a baking sheet with sides. Season lightly with salt and black pepper.
- Turn on your broiler. Set the chicken under the broiler and cook for about 5 minutes per side until the inside has just barely lost its pink color and remains tender and juicy. The time will vary depending on the thickness of the chicken and the proximity to the broiler. You can also cook the chicken on a grill, if desired.
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