Description
A refreshing salad combining juicy mandarin oranges, tender chicken, and a variety of greens, topped with a light dressing.
Ingredients
Scale
- 1 pound boneless, skinless chicken breasts
- 2 cups fresh mandarin oranges (approximately 4 medium mandarins)
- 6 cups mixed greens (spinach, arugula, or spring mix)
- 1/2 cup sliced almonds
- 1/2 medium red onion (thinly sliced)
- 3 tablespoons extra virgin olive oil
- 2 tablespoons balsamic vinegar
- 1 tablespoon honey
- Salt and pepper to taste
Instructions
- Cook the Chicken: Season chicken breasts with salt and pepper. Heat a skillet over medium-high heat with olive oil. Cook chicken for about 6 minutes on each side until golden brown and cooked through. Let cool before slicing.
- Prepare the Greens: In a large bowl, combine mixed greens, red onion, and toasted almonds.
- Slice the Oranges: Peel mandarin oranges and segment them into bite-sized pieces; add to the salad bowl.
- Make the Dressing: Whisk together olive oil, balsamic vinegar, honey, salt, and pepper in a small bowl until well combined.
- Combine Everything: Drizzle dressing over the salad and gently toss to coat without mashing the ingredients.
- Serve It Up: Plate generous portions topped with sliced chicken and additional almonds if desired.
Notes
- This salad is best served fresh but can be prepared in advance; keep the dressing separate until ready to serve.
- Feel free to substitute other fruits like berries or apples for variation.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Salads
- Method: Stir-fry
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 5g
- Sodium: 250mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 70mg