Chicken Salad with Orange Vinaigrette

Average Rating:

×

Chicken Salad with Orange Vinaigrette

Simple Cooking with Heart brings you this nutritious and delicious way to get in some of your vegetable servings!

Ingredients

Servings   4  

For the Chicken Salad:

  • 4 Tbsp almonds, lightly toasted for 3-5 minutes in a toaster oven or dry skillet
  • 1 small avocado, unpeeled, cut in half, pit removed, then cut into thin lengthwise slices
  • 1 large cucumber, peeled and cut into quarter-inch rounds
  • 2 cups mixed salad greens, rinsed, dried
  • 2 small oranges, peeled and cut in half, seeds removed, then each half cut into six parts
  • 1 head romaine or other lettuce, rinsed, chopped (about 6 cups)
  • 20 ounces canned white meat chicken (drained) OR
  • 2 cups shredded grocery store rotisserie chicken skin removed, all visible fat discarded

For the Orange Vinaigrette:

  • 1/4 teaspoon ground black pepper
  • 1/2 teaspoon Dijon mustard
  • 1/2-1 clove garlic (finely chopped)
  • 1 tablespoon lemon juice
  • 2 Tbsp olive oil or canola oil
  • 1/4 cup orange juice

Directions

Tip: Click on step to mark as complete.

  1. Divide Romaine and mixed green lettuce into 4 bowls.
  2. Place ½ cup of shredded chicken in each bowl.
  3. Add the orange pieces to the bowls.
  4. Arrange the sliced cucumbers in the salad bowls.
  5. Carefully run a spoon under the sliced avocado, near the peel and put ¼ of the avocado on each salad.
  6. Add the chopped or slivered almonds.
  7. Place all the Orange Vinaigrette ingredients in a jar with a secure lid and shake together until mixed well.
  8. Add 2 Tablespoons of the Orange Vinaigrette to each bowl and serve.

Keep it Healthy: This dressing does not need added salt, since the mustard has salt in it.

 

Tip: You can make more of the orange vinaigrette and store in the refrigerator. If the olive oil gets solid, take it out of the refrigerator and leave on the counter for 30 minutes, then shake to mix all the ingredients. You can also use this as a marinade for chicken or fish before grilling or baking.

You can serve this over finely chopped green cabbage or red cabbage. You can also enjoy this in a sandwich or wrap. You can replace the chicken with shrimp or cooked fish if you prefer. You can use jicama in addition to or instead of the cucumber to add extra crunch.

Nutrition Facts

Chicken Salad with Orange Vinaigrette

CaloriesCalories

258 Per Serving

ProteinProtein

18g Per Serving

FiberFiber

7g Per Serving

Cost Per ServingCost Per Serving

$4.71

Nutrition Facts

Calories 258
Total Fat 14.0 g
Saturated Fat 2.2 g
Trans Fat 0.0 g
Polyunsaturated Fat 2.0 g
Monounsaturated Fat 8.3 g
Cholesterol 30 mg
Sodium 306 mg
Total Carbohydrate 17 g
Dietary Fiber 7 g
Sugars 9 g
Protein 18 g

Dietary Exchanges
1 1/2 fat, 1/2 fruit, 2 lean meat, 2 vegetable

 

Simple Cooking with Heart brings you this nutritious and delicious way to get in some of your vegetable servings!

Nutrition Facts

Chicken Salad with Orange Vinaigrette

CaloriesCalories

258 Per Serving

ProteinProtein

18g Per Serving

FiberFiber

7g Per Serving

Cost Per ServingCost Per Serving

$4.71
×
Calories 258
Total Fat 14.0 g
Saturated Fat 2.2 g
Trans Fat 0.0 g
Polyunsaturated Fat 2.0 g
Monounsaturated Fat 8.3 g
Cholesterol 30 mg
Sodium 306 mg
Total Carbohydrate 17 g
Dietary Fiber 7 g
Sugars 9 g
Protein 18 g

Dietary Exchanges
1 1/2 fat, 1/2 fruit, 2 lean meat, 2 vegetable

Ingredients

Servings   4  

For the Chicken Salad:

  • 4 Tbsp almonds, lightly toasted for 3-5 minutes in a toaster oven or dry skillet
  • 1 small avocado, unpeeled, cut in half, pit removed, then cut into thin lengthwise slices
  • 1 large cucumber, peeled and cut into quarter-inch rounds
  • 2 cups mixed salad greens, rinsed, dried
  • 2 small oranges, peeled and cut in half, seeds removed, then each half cut into six parts
  • 1 head romaine or other lettuce, rinsed, chopped (about 6 cups)
  • 20 ounces canned white meat chicken (drained) OR
  • 2 cups shredded grocery store rotisserie chicken skin removed, all visible fat discarded

For the Orange Vinaigrette:

  • 1/4 teaspoon ground black pepper
  • 1/2 teaspoon Dijon mustard
  • 1/2-1 clove garlic (finely chopped)
  • 1 tablespoon lemon juice
  • 2 Tbsp olive oil or canola oil
  • 1/4 cup orange juice

Directions

Tip: Click on step to mark as complete.

  1. Divide Romaine and mixed green lettuce into 4 bowls.
  2. Place ½ cup of shredded chicken in each bowl.
  3. Add the orange pieces to the bowls.
  4. Arrange the sliced cucumbers in the salad bowls.
  5. Carefully run a spoon under the sliced avocado, near the peel and put ¼ of the avocado on each salad.
  6. Add the chopped or slivered almonds.
  7. Place all the Orange Vinaigrette ingredients in a jar with a secure lid and shake together until mixed well.
  8. Add 2 Tablespoons of the Orange Vinaigrette to each bowl and serve.

Keep it Healthy: This dressing does not need added salt, since the mustard has salt in it.

 

Tip: You can make more of the orange vinaigrette and store in the refrigerator. If the olive oil gets solid, take it out of the refrigerator and leave on the counter for 30 minutes, then shake to mix all the ingredients. You can also use this as a marinade for chicken or fish before grilling or baking.

You can serve this over finely chopped green cabbage or red cabbage. You can also enjoy this in a sandwich or wrap. You can replace the chicken with shrimp or cooked fish if you prefer. You can use jicama in addition to or instead of the cucumber to add extra crunch.

 


American Heart Association recipes are developed or reviewed by nutrition experts and meet specific, science-based dietary guidelines and recipe criteria for a healthy dietary pattern.

Some recipes may be suitable for people who are managing diabetes, high blood pressure, heart disease and/or other conditions or seeking low-sodium, low-fat, low-sugar, low-cholesterol or low-calories recipes. However, this site and its services do not constitute medical advice, diagnosis or treatment. Always talk to your health care provider for diagnosis and treatment, including your specific dietary needs. If you have or suspect that you have a medical problem or condition, please contact a qualified health care provider.

Copyright is owned or held by the American Association, Inc. (AHA), except for recipes certified by the Heart-Check recipe certification program or otherwise indicated. All rights are reserved. Permission is granted, at no cost and without need for further request, to link to or share AHA-own recipes provided that no text, ingredients or directions are altered; no substitutions are made; and proper attribution is made to the American Heart Association. See full terms of use.