Description
A refreshing salad featuring chicken, mandarin oranges, and mixed greens.
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
- 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.
- In a large bowl, combine mixed greens, red onion, and toasted almonds.
- Peel mandarin oranges and segment them into bite-sized pieces; add to the salad bowl.
- Whisk together olive oil, balsamic vinegar, honey, salt, and pepper in a small bowl until well combined.
- Drizzle dressing over the salad and gently toss to coat without mashing the ingredients.
- Plate generous portions topped with sliced chicken and additional almonds if desired.
Notes
- This salad is great for a light lunch or dinner.
- For added flavor, you can grill the chicken.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Salads
- Method: Preparation and Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 8g
- Sodium: 220mg
- Fat: 18g
- Saturated Fat: 2g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 5g
- Protein: 25g
- Cholesterol: 70mg