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Orange Chicken Salad with Feta

Cooking Light

Photo: Jan Smith

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Outstanding

"This salad combines many of my favorite flavors in a new way. Orange juice concentrate in the dressing gives the salad a fresh taste." -Jenna Bayley-Burke, Hillsboro, OR

Yield: 4 servings (serving size: about 2 cups salad, 3 ounces chicken, about 10 mandarin orange segments, and 1 1/2 teaspoons almonds)

Ingredients

  • 1  pound  skinless, boneless chicken breast
  • Cooking spray
  • 8  cups  torn leaf lettuce
  • 1  cup  orange bell pepper strips
  • 1  cup  grape or cherry tomatoes, halved
  • 1/2  cup  matchstick-cut carrots
  • 1/2  cup  (2 ounces) feta cheese, crumbled
  • 1/4  cup  chopped green onions
  • 3  tablespoons  thawed orange juice concentrate, undiluted
  • 1  tablespoon  white vinegar
  • 1  tablespoon  olive oil
  • 1/8  teaspoon  salt
  • 1/8  teaspoon  black pepper
  • 1  (11-ounce) can mandarin oranges in light syrup, drained
  • 2  tablespoons  sliced almonds, toasted

Preparation

Prepare grill.

Place chicken on a grill rack coated with cooking spray; grill 6 minutes on each side or until done. Cut into 1/2-inch-thick slices. Set aside.

Combine lettuce and next 5 ingredients (through onions) in a large bowl. Combine orange juice concentrate, vinegar, oil, salt, and black pepper; stir with a whisk. Pour juice mixture over lettuce mixture, tossing to coat. Divide lettuce mixture evenly among 4 plates; top evenly with chicken, oranges, and almonds.

Nutritional Information

Calories:
299 (28% from fat)
Fat:
9.3g (sat 3g,mono 4.4g,poly 1.2g)
Protein:
25.1g
Carbohydrate:
31.2g
Fiber:
4.8g
Cholesterol:
62mg
Iron:
1.5mg
Sodium:
351mg
Calcium:
161mg
Jenna Bayley-Burke, Cooking Light, JUNE 2005