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Orange Chicken Salad

Prep Time:

10 Minutes

Cook Time:

25 Minutes

Serves:

2 Servings

Level:

Savoury

About the Recipe

Ingredients

1 Navel Orange (large)

1/2 Lime (juiced)

1 tsp Honey

1 tbsp Extra Virgin Olive Oil

1/2 tsp Sea Salt

2 cups Arugula

1 1/2 cups Radicchio (thinly sliced)

7 ozs Chicken Breast, Cooked (chopped)

Steps

Supreme the navel orange by using a sharp knife to slice the rind and peel off. Then cut the segments out from in between the membranes. Set the leftovers from the oranges aside.


Squeeze the juice from the set-aside leftover orange into a small bowl. Mix in the lime juice, honey, oil, and salt.


Add the arugula, radicchio, oranges, and chicken to a serving bowl and top with the dressing. Divide evenly between bowls and enjoy!


Notes

Leftovers

Refrigerate in an airtight container for up to two days.

Serving Size

One serving is equal to two wraps.

Make it Vegan

Use tofu, tempeh, mashed chickpeas, or black beans in place of the salmon.

More Flavor

Add maple syrup, lime juice, garlic, and red pepper flakes to the peanut sauce. Serve peanut sauce on the side for dipping.

Additional Toppings

Add bell pepper and sprouts to the wraps.

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