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Orange Rosemary Chicken Salad

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Orange Rosemary Chicken Salad

Orange Rosemary Chicken Salad
Comments

In The Fresh Meat Case

PERDUE® Fresh Boneless Skinless Chicken Breasts

In The Fresh Meat Case

PERDUE® Fresh Boneless Skinless Chicken Breasts

Made With:

PERDUE® Fresh Boneless Skinless Chicken Breasts

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PREP TIME: 1hr 0min COOK TIME: 20min
Serves 4

Prep/Cook
PREP TIME: 1hr 0min COOK TIME: 20min
Serves
Serves 4

  • 251
    Calories
  • 29g
    Protein
  • 847mg
    Sodium
  • 1.4g
    Sat. Fat
  • 10g
    Sugar
  • nutritional information

Ingredients

1/2 cup teriyaki sauce

1/4 cup extra-virgin olive oil

2 tbsp. raspberry vinegar

2 tsp. chopped fresh rosemary

1/4 tsp. salt

4 cups packed chopped Romaine lettuce

1 small head radicchio, cored and coarsely chopped (about 3 cups)

2 oranges, peeled and cubed


Step 1

Whisk together teriyaki sauce, olive oil, vinegar, rosemary and salt. Pour half of this vinaigrette into a heavyweight plastic zippered bag, and reserve other half. Add chicken to bag; seal and refrigerate 30 minutes to 12 hours.

Step 2

Preheat grill or broiler.

Step 3

Grill or broil chicken, turning occasionally, 15 minutes or until meat thermometer inserted in center registers 170°F. Let cool slightly, and slice into strips.

Step 4

Meanwhile, toss together lettuce, radicchio and orange pieces in a large bowl, and dress with remaining vinaigrette. Serve sliced chicken on top of salad.

Ta Da

Orange Rosemary Chicken Salad

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Mouth-watering goodness. Serves 4 /recipe-images/Orange_Rosemary_Chicken_Salad-2_1_thumb.jpg /recipe-images/Orange_Rosemary_Chicken_Salad-2_1_thumb.jpg