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Honey‑Orange Chicken Salad

Juicy Honey-Orange Chicken Salad You Won't Forget

A vibrant Honey-Orange Chicken Salad featuring juicy chicken, refreshing greens, and a zesty vinaigrette, perfect for any occasion.
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Prep Time 20 minutes
Cook Time 20 minutes
Marinating Time 8 hours
Total Time 8 hours 40 minutes
Course Salad
Cuisine American
Servings 4 servings
Calories 450 kcal

Equipment

  • baking sheet
  • mixing bowl
  • Jar with lid for dressing
  • meat thermometer

Ingredients
  

For the Salad

  • 1 pound Skinless, Boneless Chicken Breasts Swap with turkey breast for a leaner option
  • 4 cups Salad Greens Baby spinach or mixed greens
  • 1 large Red Bell Pepper Any color bell pepper works
  • 2 medium Oranges Juicy slices, grapefruit can be used for a tart twist
  • ½ cup Sliced Almonds Try walnuts or pecans for variation

For the Marinade

  • 1 tablespoon Orange Zest
  • ¼ cup Orange Juice Freshly squeezed is best
  • 2 cloves Garlic Minced
  • 1 tablespoon Honey Or maple syrup for a plant-based option
  • 1 teaspoon Dried Thyme Fresh can elevate flavor even more

For the Dressing

  • ⅓ cup Olive Oil Avocado oil can be used
  • 2 tablespoons White Wine Vinegar Apple cider vinegar is a good substitute
  • ¼ cup Fresh Orange Juice Combine with apple juice for a unique twist
  • 1 small Shallot Minced, red onion can be used if preferred
  • to taste Salt
  • to taste Pepper

Instructions
 

Marinating and Cooking Chicken

  • In a resealable bag, blend together the orange zest, orange juice, minced garlic, honey, and dried thyme until well combined. Add the skinless, boneless chicken breasts, ensuring they are fully coated. Seal the bag and refrigerate for 6-8 hours.
  • Preheat your broiler on high. Remove marinated chicken, discard the marinade, and season with salt and pepper. Place on a lined baking sheet and broil for 15-20 minutes, flipping halfway through, until the chicken reaches an internal temperature of 165°F.

Preparing Salad and Dressing

  • While the chicken is cooking, prepare the vinaigrette. In a jar, combine olive oil, white wine vinegar, fresh orange juice, and minced shallots. Shake vigorously until well emulsified.
  • On a platter, layer your salad greens, add slices of red bell pepper and fresh orange segments.
  • Once the chicken has finished broiling, let it rest for a few minutes. Slice into strips and arrange over the salad. Drizzle with the honey-orange vinaigrette and sprinkle sliced almonds on top.

Notes

For optimal freshness, store leftover salad components separately in airtight containers for up to 2 days. Reheat chicken gently in the oven or stovetop and keep dressing separate.

Nutrition

Serving: 1saladCalories: 450kcalCarbohydrates: 30gProtein: 35gFat: 20gSaturated Fat: 3gPolyunsaturated Fat: 4gMonounsaturated Fat: 8gCholesterol: 75mgSodium: 300mgPotassium: 700mgFiber: 5gSugar: 10gVitamin A: 150IUVitamin C: 80mgCalcium: 80mgIron: 2mg
Keyword Grilled Chicken, healthy salad, high protein, Honey-Orange Chicken Salad, quick dinner, summer recipe
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