Refreshing Chicken Breast and Orange Salad
Taste the Zesty Chicken Breast! Chicken Breast and Orange Salad Recipe
Say goodbye to dry chicken breast! This salad features tender chicken breast combined with vibrant oranges and zesty orange juice, creating a wonderfully light and refreshing dish. It’s perfect for a healthy lunch or a special brunch.
Salad Ingredients- 1 pack chicken breast
- 2 Tbsp cooking wine or mirin (to remove gaminess)
- Pinch of herb salt
- 1-2 oranges
- 1 handful fresh baby greens (e.g., romaine, spring mix)
- 1/4 onion
- 1/4 bell pepper (any color)
- Balsamic glaze or balsamic cream, for drizzling
Orange Dressing- 2 Tbsp fresh orange juice
- 2 Tbsp whole grain mustard or Dijon mustard
- 1 Tbsp mayonnaise
- 1 Tbsp honey or agave syrup
- 1 Tbsp white wine vinegar or apple cider vinegar
- 1 Tbsp plum extract (for sweetness adjustment)
- Pinch of salt
- Pinch of black pepper
- 2 Tbsp fresh orange juice
- 2 Tbsp whole grain mustard or Dijon mustard
- 1 Tbsp mayonnaise
- 1 Tbsp honey or agave syrup
- 1 Tbsp white wine vinegar or apple cider vinegar
- 1 Tbsp plum extract (for sweetness adjustment)
- Pinch of salt
- Pinch of black pepper
Cooking Instructions
Step 1
Rinse the chicken breast thoroughly and make a few shallow slits on the surface. Marinate it with 2 Tbsp of cooking wine (or mirin) and a pinch of herb salt. Gently massage the ingredients into the chicken and let it sit for about 10 minutes. This step helps tenderize the chicken and removes any gamey odor.
Step 2
Gently wash the salad greens under cold running water and spin them dry thoroughly. You can use a salad spinner or let them drain on a clean kitchen towel or colander. A mix of romaine lettuce, baby spinach, arugula, or other leafy greens works wonderfully.
Step 3
Peel the oranges and separate them into segments, or peel and slice them into 1cm thick rounds. If you prefer to keep the peel on, ensure they are thoroughly washed with baking soda before using. Thinly slice the onion and soak it in cold water for about 5 minutes to mellow its sharpness, then drain well. Slice the bell pepper into thin strips of a similar size to the onion.
Step 4
In a small bowl, combine all the dressing ingredients: fresh orange juice, mustard, mayonnaise, honey, vinegar, plum extract, salt, and pepper. Whisk or stir until well blended. Taste the dressing and adjust the sweetness or acidity by adding more honey or vinegar to your preference.
Step 5
Heat a non-stick skillet over medium heat. Add the marinated chicken breast without any oil. Cook until golden brown on both sides. Avoid high heat, which can burn the outside before the inside is cooked. Once cooked, let the chicken breast cool slightly before slicing it into bite-sized pieces, about 1.5cm thick.
Step 6
In a large bowl, combine the prepared baby greens, drained onion slices, and bell pepper strips. Add about 3 tablespoons of the orange dressing and toss gently to coat. Be careful not to over-toss, as this can make the greens wilt. It’s best to toss just before serving for maximum freshness.
Step 7
Arrange the dressed salad greens on a serving plate. Artfully place the orange slices (or segments) and the sliced cooked chicken breast around the greens. Spoon the tossed salad mixture in the center. Finally, drizzle with balsamic glaze in a zigzag pattern. For an extra touch, consider adding some nuts or cheese.
