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Honey‑Orange Chicken Salad

Juicy Honey-Orange Chicken Salad for a Fresh Weeknight Meal

This Honey‑Orange Chicken Salad features marinated chicken, crunchy vegetables, and a zesty vinaigrette for a refreshing and healthy meal.
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Prep Time 15 minutes
Cook Time 20 minutes
Marination Time 8 hours
Total Time 8 hours 35 minutes
Servings: 4 servings
Course: Salad
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken
  • 1 lb Skinless, Boneless Chicken Breasts
  • 1 tablespoon Orange Zest
  • 2 tablespoon Orange Juice
  • 2 cloves Garlic minced
  • 2 tablespoon Honey or maple syrup
  • 1 teaspoon Dried Thyme
For the Salad
  • 4 cups Salad Greens baby spinach or mixed greens
  • 1 medium Red Bell Pepper sliced
  • 2 medium Oranges sliced
  • ½ cup Sliced Almonds
For the Dressing
  • ¼ cup Olive Oil or avocado oil
  • 2 tablespoon White Wine Vinegar or apple cider vinegar
  • 2 tablespoon Fresh Orange Juice more for taste
  • 1 tablespoon Shallots minced
  • to taste Salt and Pepper

Equipment

  • baking pan
  • resealable bag
  • Mixing Bowl

Method
 

Step-by-Step Instructions
  1. In a resealable bag, combine the orange zest, juice, minced garlic, honey, and dried thyme to create a flavorful marinade. Add the chicken, ensuring it is well-coated. Seal the bag and refrigerate for 6-8 hours.
  2. Preheat the broiler to high and line a baking pan with aluminum foil. Remove the chicken from the marinade, season with salt and pepper, and broil for 15-20 minutes until cooked through and golden.
  3. While the chicken broils, prepare the vinaigrette by mixing olive oil, white wine vinegar, orange juice, and minced shallots in a bowl. Season with salt and pepper and whisk until emulsified.
  4. Slice the cooked chicken into strips and layer salad greens, red bell pepper, and orange segments on individual plates. Top with chicken slices.
  5. Drizzle the vinaigrette over each salad and sprinkle sliced almonds on top. Serve immediately.

Nutrition

Serving: 1saladCalories: 350kcalCarbohydrates: 15gProtein: 30gFat: 20gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 15gCholesterol: 75mgSodium: 250mgPotassium: 600mgFiber: 4gSugar: 10gVitamin A: 250IUVitamin C: 70mgCalcium: 100mgIron: 2mg

Notes

Store leftover ingredients separately for up to 2 days in the fridge or freeze marinated chicken for up to 3 months. The vinaigrette lasts up to one week in the fridge.

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