At last the daffodils have come up and a splashes of yellow dot the country side.
The past few months I have inundated you with loads of stew recipes but now the weather starts calling for lighter meals like salads. The beauty of this meal is that you can easily use leftover roast chicken from the day before, toss it with fresh greens and the nuts and voila, you’re done!
If you’re pregnant I suggest you have the salad for lunch because as much as I enjoyed it for dinner one night, at 3am I woke up completely starving and had to rummage the fridge for emergency food!
Source: Be My Guest
Chicken Salad with Orange and Almonds
- Total Time: 15 minutes
- Yield: 6 servings 1x
Prepare this chicken salad in less than 15 minutes for a satisfying lunch at your desk. Combined with orange and almonds, it will soon become your favourite!
- 100g (3 oz) fresh mixed salad leaves, e.g. baby spinach, watercress and rocket
- 2 cooked chickens, skinned and filleted, cut into bite-sized pieces
- 2 oranges, peeled and thinly sliced
- 30g (1 oz) pumpkin seeds, toasted
- 100g (3 oz) whole skinned almonds, toasted
- 120ml (4 oz) olive oil
- 50ml (2 oz) red wine vinegar
- 5ml (1 tsp) wholegrain mustard
- 2.5ml (½ tsp) salt
- 1ml (¼ tsp) ground black pepper
- Place the salad leaves, chicken and the oranges on a serving platter. Sprinkle the pumpkin seeds and almonds over. Cover with cling film and refrigerate until ready to use.
- Dressing: Blend the rest of the ingredients in the bowl of a food processor (fitted with the metal blade) and refrigerate until ready to use.
- Spoon the dressing over the salad and serve.
- If you prefer balsamic vinegar, use it instead of the red wine vinegar. Since I like extra sweetness I also tend to add a dollop of honey to the dressing.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No Cook
- Cuisine: American
- Serving Size: 1 serving
- Calories: 247.9
- Sugar: 16.7 g
- Sodium: 39.3 mg
- Fat: 9.9 g
- Saturated Fat: 1.5 g
- Carbohydrates: 25.8 g
- Fiber: 6.4 g
- Protein: 17.5 g
- Cholesterol: 35.7 mg
Keywords: chicken salad recipe, chicken and orange salad, chicken and almond salad, chicken lunch recipe
I make a very similar salad that I love and goes over well with guests. The difference is I don't use pumpkin seeds or honey in the dressing, and I toast sliced almonds in a small fry pan with some sugar which makes it sweet. You have to watch the pan because the sugar turns into a liquid very suddenly.
Almonds are my favorite next to hazelnut and walnut. lol! Your salad looks yummy. I gotta it with almonds and as well as my other favorite nuts. Thank you! 🙂
Love the recipe, so flavorsome. I would love to feature it as recipe of the week (just a thumbnail and link to your post) on my side bar if you don't mind?
Renil M. George
I love orange salad, it reduce vomiting chances. Hehe.
Haha, really? 😀
I never knew chicken and almonds could work together. looks delish!
I am dyyyying to try this now!