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Orange Balsamic Chicken Salad

Orange Balsamic Chicken Salad Recipe

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Prep/Cook Time: 10 Minutes
Servings: 4
Average Rating: Star Star Star Star Star

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1 package
1/2 cup orange balsamic vinaigrette dressing (recipe follows)
1 yellow bell pepper, cut in 4 large pieces, seeded
1 bag (about 8 ounces) pre-washed salad greens mix
1/4 cup crumbled Gorgonzola cheese
1/4 cup chopped walnuts
1 large tomato, diced


  1. Place chicken breast strips in large bowl. Cover with 1/4 cup vinaigrette dressing, toss well to coat and marinate at room temperature for one-half hour. Reserve remaining dressing for salad.
  2. Preheat broiler. Place pepper pieces under broiler and cook, turning, until beginning to char, about 3-4 minutes per side. Remove from broiler, cool and slice into strips.
  3. In serving bowl, combine chicken strips, pepper strips, lettuce leaves, Gorgonzola cheese, walnuts and diced tomato. Toss very well to mix. Add additional salad dressing and toss again to coat.

Orange Balsamic Vinaigrette:

In small bowl, whisk together ¼ cup extra-virgin olive oil, 1/8 cup orange juice, 1/8 cup balsamic vinegar and 1 tablespoon Dijon mustard.

Note

Recipe courtesy of the National Chicken Council


  • Serving Size 264g

  • Servings Per Recipe 4

  • Amount Per Serving (* % of Daily Value)

  • Calories 330

  • Total Fat 24g (37%)

  • Saturated Fat 5g (25%)

  • Trans Fat 0g

  • Cholesterol 65mg (22%)

  • Sodium 590mg (25%)

  • Total Carbohydrate 13g (4%)

  • Dietary Fiber 3g

  • Sugars 6g

  • Protein 19g

  • Vitamin A 50%

  • Vitamin C 160%

  • Calcium 6%

  • Iron 10%

  • * Percent of Daily Values are based on a 2,000 calorie diet.

    ** This is a representation of the nutrition label. The actual nutrition label may vary slightly.




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