Orange and Roasted Chicken Salad
Orange and Roasted Chicken Salad is one of our favorite winter salads. I start this recipe by roasting some boneless, skinless chicken breasts. Then, I toss it with sliced oranges, goat cheese, red onions, pistachios, mint leaves, pomegranate arils, and spring greens. Finally, I drizzle on my Orange Vinaigrette. We like this salad for several reasons. First of all, I like that this salad can be made ahead of time. I often make this early in the day and then add the dressing right before serving. Secondly, I like that I can serve this salad as a main course. The chicken makes it very filling. And, lastly, we all love the fresh and delicious flavors in this salad.
The Equipment I Used
- A Salad Spinner-Use this to dry all your salad greens. If your greens aren’t dry the dressing won’t cling to them.
- A Small Jar- This is for shaking up your dressing. You could also whisk it in a bowl. But I like that I can store any leftover dressing right in the jar.
- A Zester- This small tool is great for removing the orange zest.
The Ingredients Needed for Orange and Roasted Chicken Salad
- Chicken- Use boneless, skinless chicken breasts. I highly recommend Bell and Evans chicken. I find it to be much more tender than other brands. Especially, if you buy breasts that are on the smaller side.
- Spring Greens- I really like the Earthbound Farms organic greens. They’re prewashed but I always wash them again in my salad spinner.
- Oranges- Use navel oranges. Peel them and remove all the pith.
- Red Onions- You could also use Vidallia onions.
- Pistachios- I buy the shelled pistachios to save time.
- Goat Cheese- I store my goat cheese in the freezer and defrost it before I need it.
How I Made my Salad
- First, I roasted my chicken. Check the chicken after 20 minutes. If it’s still pink inside cook it five or ten minutes longer.
- Next, I make the vinaigrette.
- Finally, I toss together all the ingredients and serve it.
Orange and Roasted Chicken Salad
Sliced roasted chicken tossed with oranges, spring greens, goat cheese, and pistachios. Topped with an Orange Vinaigrette.
Ingredients
For the Vegetables:
- 2 naval orange, peeled and sliced
- ½ cup goat cheese, crumbled
- ¼ cup chopped pistachios
- 4 cups spring greens
- ½ cup sliced red onions
- ½ cup pomegranate arils
- ¼ cup mint leaves
- 1 tbsp. orange zest
For the Orange Vinaigrette:
- ½ cup extra virgin olive oil
- 2 tbsp. fresh orange juice
- 1 tsp. orange zest
- 1 tbsp. lemon balsamic or white balsamic vinegar
- 1 tsp. honey
- ¼ tsp. each kosher salt and black pepper
For the Roasted Chicken:
- 2 boneless, skinless chicken breasts
- 2 tbsp. each extra virgin olive oil and unsalted butter
- 2 cloves minced garlic
- ½ tsp. each ground cumin and oregano
- ¼ tsp. each kosher salt and black pepper
- 2 tbsp. fresh orange juice
Instructions
- Begin by roasting the chicken: Preheat the oven to 450 degrees. Place the breasts in a small baking dish and top it with the rest of the ingredients. Bake for 20 minutes or until the chicken is no longer pink in the middle. Slice the chicken and set aside.
- While the chicken is baking, mix together all the Vegetable ingredients.
- Also, make the Orange Vinaigrette: Simply shake all the ingredients together in a small jar.
- Toss the chicken with the vegetables. Add as much dressing as you like.
Tried this recipe?Let us know how it was!
