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

Chicken, Avocado, and Orange Salad

Photo: Maura McEvoy
Prep time 15 mins
Other time 15 mins
Yield Serves 4 to 6


  • 2 tablespoons sherry vinegar or red wine vinegar
  • 2 tablespoons orange juice
  • 6 tablespoons extra-virgin olive oil
  • 4 boneless, skinless chicken breast halves (about 1 pound)
  • 2 large navel oranges
  • 1 small red onion, thinly sliced (about 1 cup)
  • 2 (5-ounce) packages mixed salad greens, such as Bibb and radicchio, or romaine blend
  • 1 firm, ripe avocado, peeled, pitted, and sliced

Nutrition Information

  • calcium 74 mg
  • calories 363
  • caloriesfromfat 1 %
  • carbohydrate 18 g
  • cholesterol 50 mg
  • fat 24 g
  • fiber 5 g
  • iron 2 mg
  • protein 21 mg
  • satfat 4 g
  • sodium 64 mg

How to Make It

  1. In a small bowl, whisk together the vinegar, orange juice, oil, salt, and freshly ground pepper until well blended. Cook chicken breasts in boiling, salted water 10 minutes, or until chicken is no longer pink inside. Remove chicken and cool 5 minutes on a cutting board; slice into long strips. Transfer warm chicken to a bowl and toss with a few tablespoons of the dressing. Season to taste with salt and freshly ground pepper. With a sharp knife, remove orange peel and white pith from oranges; slice crosswise into thin rounds. In a large bowl, toss onion and lettuce with remaining vinaigrette. Divide between bowls and top salads with the chicken, oranges, and avocado slices.