Description
A refreshing salad featuring boneless chicken breasts, mandarin oranges, and a tangy dressing.
Ingredients
Scale
- 1 pound boneless, skinless chicken breasts
- 2 cups fresh mandarin oranges
- 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 sliced 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 can be served as a light lunch or dinner.
- Feel free to add other toppings like crumbled feta or avocado.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Salad
- Method: Stirring
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 10g
- Sodium: 200mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 25g
- Cholesterol: 70mg