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This crisp salad base makes a great bed for a variety of proteins--try it with salmon.

Recipe by Cooking Light April 2015


Credit: Randy Mayor; Styling: Claire Spollen

Recipe Summary test

Serves 4 (serving size: 1 chicken breast, 2 tablespoons vinaigrette, and 1 1/4 cups salad)


Ingredient Checklist


Instructions Checklist
  • Heat a grill pan over medium-high heat. Lightly coat chicken with cooking spray. Sprinkle chicken with 1/4 teaspoon salt and 1/4 teaspoon black pepper. Add chicken to pan; cook 8 minutes, turning once. Remove from pan; let stand 5 minutes. Thinly slice chicken across the grain.

  • While chicken cooks, combine remaining 1/8 teaspoon salt, remaining 1/4 teaspoon pepper, orange rind, and next 4 ingredients in a bowl; stir. Reserve 1 tablespoon vinaigrette.

  • Place lettuce and remaining ingredients in a bowl. Add vinaigrette; toss to coat. Divide salad among 4 plates; top with chicken. Drizzle with reserved vinaigrette.

Chef's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

Nutrition Facts

345 calories; fat 16.8g; saturated fat 3g; mono fat 7.2g; poly fat 4.5g; protein 39g; carbohydrates 9g; fiber 2g; cholesterol 109mg; iron 2mg; sodium 457mg; calcium 46mg.