Asian Citrus Chicken Salad

Recipe from

Oxmoor House

Nutritional Information

Calories 300
Caloriesfromfat 6 %
Fat 2 g
Satfat 0.5 g
Monofat 0.0 g
Polyfat 0.0 g
Protein 30 g
Carbohydrate 42.9 g
Fiber 6.6 g
Cholesterol 66 mg
Iron 0.0 mg
Sodium 488 mg
Calcium 0.0 mg


1/3 cup honey
2 tablespoons low-sodium soy sauce, divided
1/3 cup raspberry vinegar
2 teaspoons grated peeled fresh ginger
1 tablespoon grated orange rind
1/3 cup fresh orange juice
Cooking spray
4 (4-ounce) skinless, boneless chicken breast halves
4 teaspoons low-sodium soy sauce
8 cups mixed salad greens
3 oranges, peeled and sliced
1 red bell pepper, cut into thin strips


Combine first 6 ingredients in a medium bowl; stir well with a whisk. Set aside.

Coat a large nonstick skillet with cooking spray; place over medium-high heat. Add chicken. Spoon 2 tablespoons orange juice mixture over chicken; cook 5 minutes. Turn chicken, and spoon 2 tablespoons orange juice mixture over chicken. Cook 5 minutes or until done. Remove chicken, and let cool slightly.

Remove skillet from heat. Stir 4 teaspoons soy sauce into drippings in skillet. Set aside. Cut chicken into thin slices; set aside.

Place 2 cups salad greens on each of 4 plates. Arrange orange slices and bell pepper strips over greens. Drizzle 3 tablespoons orange juice mixture over each serving. Arrange sliced chicken over greens. Drizzle each serving with 1 teaspoon of orange juice mixture from pan.