Chicken And Citrus Salad Recipes

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GRILLED CHICKEN CITRUS SALAD



Grilled Chicken Citrus Salad image

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

½ cup orange juice
¼ cup lime juice
2 shallots, minced
2 cloves garlic, minced
1 teaspoon chili powder
1 teaspoon ground cumin
1 teaspoon white sugar
4 (4 ounce) skinless, boneless chicken breast halves
8 cups torn romaine lettuce
2 oranges - peeled, segmented, and chopped
2 stalks celery, sliced
4 green onions, chopped

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

CHICKEN & CITRUS SALAD



Chicken & Citrus Salad image

You don't have to go to a resort to get this spa-inspired chicken and citrus salad-but you do get to feel just as relaxed because it's ready in 15 minutes.

Provided by My Food and Family

Categories     Home

Time 15m

Yield Makes 4 servings, 3 cups each.

Number Of Ingredients 7

4 cups each baby spinach leaves and mixed salad greens
2 cups sliced fresh strawberries
1 can (15 oz.) mandarin oranges, drained
1/2 lb. sugar snap peas, halved
1 pkg. (6 oz.) OSCAR MAYER CARVING BOARD Flame Grilled Chicken Breast Strips
1/2 cup pecan halves, toasted
1/2 cup KRAFT Lite Raspberry Vinaigrette Dressing

Steps:

  • Combine all ingredients.
  • Serve immediately.

Nutrition Facts : Calories 310, Fat 16 g, SaturatedFat 1.5 g, TransFat 0 g, Cholesterol 30 mg, Sodium 630 mg, Carbohydrate 0 g, Fiber 7 g, Sugar 0 g, Protein 17 g

CRISPY CHICKEN AND CITRUS SALAD WITH HONEY-DIJON VINAIGRETTE



Crispy Chicken and Citrus Salad with Honey-Dijon Vinaigrette image

You can make the chicken legs for this hearty salad up to 4 days in advance. Reheated in a skillet until crisp and golden, they crown an otherwise simple salad for a great dinner on busy nights.

Provided by Ivy Manning

Number Of Ingredients 16

1 recipe Slow Cooker Chicken Confit (see below)
1 tablespoon white wine vinegar
2 teaspoon Dijon mustard
1 teaspoon honey
0.25 teaspoon salt
0.125 teaspoon ground black pepper
4 tablespoon extra-virgin olive oil
8 cup mixed greens (watercress, arugula, spinach, and/or mesclun)
1 large Cara Cara orange
0.5 cup chopped Candied Nuts
4 bone-in, skin-on chicken leg quarters (drumstick and thigh)
1 tablespoon fresh thyme leaves or 1 teaspoon dried thyme, crushed
1 teaspoon kosher salt
0.5 teaspoon granulated garlic
0.25 teaspoon freshly ground black pepper
Nonstick cooking spray

Steps:

  • Heat a 12-inch nonstick skillet over medium. Add the chicken confit legs; cook 4 minutes per side or until heated through and the skin is crisp.
  • Meanwhile, in a large bowl whisk together vinegar, mustard, honey, 1/4 tsp. salt, and 1/8 tsp. black pepper. Gradually whisk in olive oil. Set aside 2 Tbsp. of the vinaigrette. Add greens to remaining vinaigrette in bowl; toss gently to coat. Divide salad among four plates.
  • Using a sharp knife, cut the top and bottom off the orange. Set orange on cutting board and cut away peel and white pith from top to bottom. Thinly slice orange into rounds and cut orange rounds into pieces. Arrange orange pieces over salads. Place a chicken leg quarter on each plate. Drizzle chicken with reserved vinaigrette and sprinkle salads with Candied Nuts. Serve immediately. Serves 4. Slow Cooker Chicken Confit
  • Pat the chicken pieces dry. In a small bowl mix together thyme, garlic, 1 tsp. salt, and 1/4 tsp. black pepper. Rub mixture all over the chicken pieces.
  • Coat the inside of a 6- to 7-qt. slow cooker with nonstick cooking spray. Place chicken pieces skin side up in an even layer in slow cooker. Cover; cook on high 3 to 3 1/2 hours or low 6 to 7 hours.
  • Serve chicken immediately or cool slightly, then refrigerate until completely cool. Cover and store in the refrigerator up to 4 days. Serves 4.

Nutrition Facts : Calories 650 kcal, Carbohydrate 13 g, Cholesterol 191 mg, Protein 64 g, SaturatedFat 7 g, Sodium 660 mg, Sugar 9 g, Fat 38 g, UnsaturatedFat 28 g

CHICKEN AND CITRUS SALAD



Chicken and Citrus Salad image

Make and share this Chicken and Citrus Salad recipe from Food.com.

Provided by CoffeeB

Categories     < 15 Mins

Time 15m

Yield 4 serving(s)

Number Of Ingredients 8

4 cups baby spinach leaves
4 cups mixed greens
2 cups strawberries (sliced)
1 (15 ounce) can mandarin oranges, drained
8 ounces sugar snap peas, halved
6 ounces chicken breasts, cuts (oven roasted)
1/2 cup pecan halves, toasted
1/2 cup reduced-fat raspberry vinaigrette

Steps:

  • Toss all ingredients in a large bowl.

THAI CITRUS CHICKEN SALAD



Thai Citrus Chicken Salad image

This is a healthy and delicious summer salad. Great for lunch while sitting out in the garden with a a nice cold glass of white wine. :)

Provided by - Carla -

Categories     Chicken

Time 1h

Yield 2 serving(s)

Number Of Ingredients 15

1 tablespoon minced ginger
1 garlic clove, minced
2 teaspoons light soy sauce
1/4 cup rice wine vinegar
2 oranges, juice of
1 lime, juice of
1 teaspoon brown sugar
2 cups Chinese cabbage, shredded
100 g bean sprouts
1 red onion, thinly sliced
1 orange, peeled and sliced into 1 inch segments
2 grilled chicken breasts, sliced
chopped fresh cilantro (for garnish)
salt & freshly ground black pepper
1/4 cup fresh cilantro, chopped

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.

Nutrition Facts : Calories 311.2, Fat 3.7, SaturatedFat 1, Cholesterol 73.1, Sodium 415.4, Carbohydrate 40.9, Fiber 8.6, Sugar 26.9, Protein 32.7

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