Citrus Chicken Salad Recipes

Steps:

• In a mixing bowl, whisk together orange juice, lime juice, shallots, garlic, chili powder, cumin, and sugar. Pour 1/2 of this mixture into a large, resealable plastic bag, and add the chicken breasts. Seal, and refrigerate for at least 2 hours. Refrigerate the remaining dressing.
• Preheat an outdoor grill for medium-high heat. In a large salad bowl, toss romaine lettuce with oranges, celery, and green onions. Set aside.
• Lightly oil grate, and place chicken on grill. Discard the marinade from the chicken. Cook for 6 to 8 minutes each side, or until juices run clear when pierced with a fork. Remove chicken from grill, and slice into thin strips.
• Toss salad with reserved dressing, and top with sliced chicken.

Steps:

• Toss all ingredients in a large bowl.

Steps:

• DRESSING:.
• Combine the ginger, garlic, soy sauce, rice wine vinegar, orange juice, lime juice, and brown sugar together.
• Add salt and freshly ground pepper and taste for seasoning.
• Refrigerate 1 hour to allow flavors to infuse.
• SALAD:.
• Combine the Chinese Cabbage, bean sprouts, sliced red onion and orange segments. (I like to drop everything in a large zip-lock bag).
• Toss with half of the dressing. (Again, if you use a zip-lock bag you can easily pour in half of the dressing, seal and fumble to mix dressing in with salad; place in the refrigerator until ready to use.).
• Add the sliced chicken to a frying pan and brown lightly with a small amount of olive oil.
• Add the remainder of the citrus dressing; bring to a boil; reduce for 30 seconds to allow mixture to thicken slightly.
• Place Chinese cabbage mixture on two dinner plates.
• Arrange sliced chicken on top and pour over the remaining sauce.
• Top with freshly chopped cilantro.

Steps:

• In large bowl, gently toss lettuce, orange segments and chicken.
• Drizzle dressing over salad. If desired, garnish with fresh mint leaves.

Steps:

• In a large bowl, whisk together the salad dressing, sour cream, lemon juice, lemon pepper, basil and parsley. Add chicken, peas, onion, lettuce and almonds and stir until evenly coated. Refrigerate until serving.

Steps:

• Preheat a grill pan or outdoor grill on high.
• Zest 2 of the 3 oranges and put the orange zest in a large, shallow dish. Juice half an orange and add to the zest. To the zest and juice, add the garlic, 3 tablespoons of the EVOO, the 1/4 teaspoon cayenne (if using), salt, and pepper and stir to combine. Add the chicken breasts, toss to coat thoroughly, and let marinate for 5 minutes.
• While the chicken is marinating, with a paring knife cut the skin and white pith from the 2 remaining whole oranges, being sure to remove it all. Slice the oranges into disks and place in a salad bowl. Cut the radicchio in quarters through the core, cut the core off from each quarter, and then thinly shred the radicchio and add to the oranges. Add the red onions and arugula. To make the dressing, juice the other half orange into a small bowl and add the pinch of cayenne, the oregano, honey, and mustard. In a slow, steady stream, whisk in the 4 remaining tablespoons of EVOO.
• Transfer the marinated chicken to the grill and cook on each side for 5 to 6 minutes, or until cooked through. Remove from the grill and let rest for a few minutes. Lightly toast the bread.
• Thinly slice the grilled chicken on an angle, add to the salad, and then pour the dressing over. Toss to combine and serve with the toasted bread.

Steps:

• Combine all ingredients.
• Serve immediately.