ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Asian Citrus Chicken Salad

Yield 4 servings

Ingredients

  • 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

Nutrition 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

How to Make It

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

  2. 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.

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

  4. 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.

Cooking Light Light and Easy Menus