Asian Citrus Chicken Salad

Recipe from Oxmoor House

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Nutritional Information

Amount per serving
  • Calories: 300
  • Calories from fat: 6%
  • Fat: 2g
  • Saturated fat: 0.5g
  • Monounsaturated fat: 0.0g
  • Polyunsaturated fat: 0.0g
  • Protein: 30g
  • Carbohydrate: 42.9g
  • Fiber: 6.6g
  • Cholesterol: 66mg
  • Iron: 0.0mg
  • Sodium: 488mg
  • Calcium: 0.0mg


  • 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


  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.
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