Grilled Chicken Salad With Orange Vinaigrette Recipe

Name: Grilled Chicken Salad With Orange Vinaigrette
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 (6-ounce) skinless, boneless chicken breast halves; Cooking spray; 3/8 teaspoon salt, divided; 1/2 teaspoon freshly ground black pepper, divided; 1/2 teaspoon grated orange rind; 2 tablespoons orange juice; 2 tablespoons light sesame oil; 1 tablespoon rice vinegar; 1/2 teaspoon Dijon mustard; 1 head Bibb lettuce, torn; 1 1/2 cups cherry tomatoes, halved; 1 cup diagonally cut celery; 1/3 cup unsalted, dry-roasted cashew halves

Servings: persons

4 (6-ounce) skinless, boneless chicken breast halves
Cooking spray
3/8 teaspoon salt, divided
1/2 teaspoon freshly ground black pepper, divided
1/2 teaspoon grated orange rind
2 tablespoons orange juice
2 tablespoons light sesame oil
1 tablespoon rice vinegar
1/2 teaspoon Dijon mustard
1 head Bibb lettuce, torn
1 1/2 cups cherry tomatoes, halved
1 cup diagonally cut celery
1/3 cup unsalted, dry-roasted cashew halves

1
Heat a grill pan over medium-high heat. Lightly coat chicken with cooking spray. Sprinkle chicken with 1/4 teaspoon salt and 1/4 teaspoon black pepper. Add chicken to pan; cook 8 minutes, turning once. Remove from pan; let stand 5 minutes. Thinly slice chicken across the grain.
2
While chicken cooks, combine remaining 1/8 teaspoon salt, remaining 1/4 teaspoon pepper, orange rind, and next 4 ingredients in a bowl; stir. Reserve 1 tablespoon vinaigrette.
3
Place lettuce and remaining ingredients in a bowl. Add vinaigrette; toss to coat. Divide salad among 4 plates; top with chicken. Drizzle with reserved vinaigrette.
4
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5
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292

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 4 (6-ounce) skinless, boneless chicken breast halves, Cooking spray, 3/8 teaspoon salt, divided, 1/2 teaspoon freshly ground black pepper, divided, and more.

Yes, Grilled Chicken Salad With Orange Vinaigrette falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Grilled Chicken Salad With Orange Vinaigrette

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