Grilled Chicken Salad With Orange Vinaigrette

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.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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

My Personal Notes

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How did you like this recipe?

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.

That's it — enjoy your meal!