Orange Chicken Salad

Orange Chicken Salad


2 people made this

This flavoursome chicken salad is low fat, low carb, low calorie, super quick, super easy and very colourful. The perfect introduction to healthy eating.


Serves: 2 

  • 10 halved cherry tomatoes
  • 1/2 red salad onion, thinly sliced
  • 1 bowl iceberg lettuce, roughly ripped up
  • 1 orange, zested
  • 1 lemon, zested
  • 1 sprig coriander, diced
  • 2 cloves garlic, crushed
  • 2 skinless chicken breasts
  • 1 tablespoon balsamic vinegar
  • 1 pinch salt and pepper, to taste
  • 1 sprig chives, diced, to garnish

Preparation:15min  ›  Cook:25min  ›  Ready in:40min 

  1. Mix tomatoes, onion and iceberg together in 2 bowls or plates. Add some orange and lemon zest.
  2. Mix remaining orange and lemon zest with coriander and garlic. Set aside.
  3. Take the breasts of chicken and flatten with a rolling pin. Do under plastic wrap to prevent juices flying everywhere.
  4. Grill in oven for about 8-10 minutes. Turn over chicken breasts, making sure the juices run off and that they cook evenly.
  5. After another 8-10 minutes place a slice of orange and lemon on top of each chicken breast and squeeze the juices over. Sprinkle on the zest/garlic/coriander mix.
  6. Allow to cook another 4-6 minutes.
  7. Take out off oven and toss into salads with a bit of lemon juice and tablespoon of balsamic vinegar each.
  8. Add salt and pepper to taste, if desired.
  9. Garnish with slices of orange and lemon, a sprig of coriander and sprinkling of diced chives.

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