Crispy Orange Chicken With Fennel Avocado And Orange Salad Recipes

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ORANGE-AVOCADO CHICKEN SALAD



Orange-Avocado Chicken Salad image

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

1/4 cup lime juice
2 teaspoons salt, divided
4 cups cubed cooked chicken
2 cups frozen peas, thawed
1 cup coarsely chopped carrots
1/2 cup thinly sliced celery
1/3 cup minced fresh parsley
1 cup mayonnaise
3 tablespoons orange juice
1/4 teaspoon pepper
Torn salad greens
6 medium navel oranges, peeled and sectioned
4 medium ripe avocados, peeled and sliced
1/4 cup thinly sliced green onions

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.

CRISPY ORANGE CHICKEN WITH FENNEL, AVOCADO AND ORANGE SALAD



Crispy Orange Chicken With Fennel, Avocado and Orange Salad image

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

1 -1 1/2 lb thin-sliced chicken breast fillet
1 tablespoon orange juice
1 tablespoon champagne vinegar (may substitute white wine vinegar)
2 teaspoons sugar
2 large navel oranges, zest of, finely shredded and divided
2 teaspoons salt, divided
3/4 teaspoon fresh ground black pepper, divided
2 tablespoons extra virgin olive oil
1 large fennel bulb, trimmed
1 large avocado
1 serrano chili
1/2 cup flour
2 eggs
2 cups panko breadcrumbs
1/3 cup peanut oil or 1/3 cup corn oil

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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