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Orange Rosemary Chicken Salad
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Orange Rosemary Chicken Salad

Orange Rosemary Chicken Salad

Serves 4 | Prep/Cook Time: 1 Hr 20 Min
  • Calories 251
  • Protein 29g
  • Sodium 847mg
  • Sat.Fat 1.4g
  • Sugar 10g
Nutritional Information
Serving Per Recipe: 4
Amount Per Serving
Calories 251
% Daily Value*
Total Fat 9g 13 %
Saturated Fat 1.4g 7 %
Cholesterol 66g 22 %
Sodium 847mg 35 %
Total Carbs 14g 5 %
Dietary Fiber 3g 0 %
Sugars 10g
Protein 29g
Vitamin A %
Vitamin C %
Calcium %
Iron %
*Percent Daily Values are based
on a 2,000 calorie diet.

Ingredients
1 pkg. PERDUE® FIT & EASY® Boneless, Skinless Chicken Breasts
1/2 cup teriyaki sauce
1/4 cup extra-virgin olive oil
2 tablespoons raspberry vinegar
2 teaspoons chopped fresh rosemary
1/4 teaspoon salt
4 cups packed chopped Romaine lettuce
1 small head radicchio, cored and coarsely chopped (about 3 cups)
2 oranges, peeled and cubed
Instructions
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.
2 Preheat grill or broiler.
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.
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.
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Serves 4 https://www.perdue.com/recipeimages/orange rosemary chicken salad-2_1_thumb.jpg https://www.perdue.com/recipeimages/orange rosemary chicken salad-2_1_thumb.jpg