Best 8 Chicken And Citrus Salad Recipes

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The tantalizing combination of zesty citrus flavors and tender chicken makes for a refreshing and delectable dish - the chicken and citrus salad. This salad is a burst of bright flavors and textures that offers a vibrant and healthy meal option. Whether you're seeking a light lunch, a hearty dinner, or a colorful addition to your party spread, this article will guide you through selecting the best recipe to suit your taste preferences and dietary restrictions. Dive into this culinary adventure as we unveil the secrets of crafting the perfect chicken and citrus salad, ensuring an unforgettable taste experience with every bite.

Let's cook with our recipes!

CHICKEN & CITRUS SALAD



Chicken & Citrus Salad image

You don't have to go to a resort to get this spa-inspired chicken and citrus salad-but you do get to feel just as relaxed because it's ready in 15 minutes.

Provided by My Food and Family

Categories     Home

Time 15m

Yield Makes 4 servings, 3 cups each.

Number Of Ingredients 7

4 cups each baby spinach leaves and mixed salad greens
2 cups sliced fresh strawberries
1 can (15 oz.) mandarin oranges, drained
1/2 lb. sugar snap peas, halved
1 pkg. (6 oz.) OSCAR MAYER CARVING BOARD Flame Grilled Chicken Breast Strips
1/2 cup pecan halves, toasted
1/2 cup KRAFT Lite Raspberry Vinaigrette Dressing

Steps:

  • Combine all ingredients.
  • Serve immediately.

Nutrition Facts : Calories 310, Fat 16 g, SaturatedFat 1.5 g, TransFat 0 g, Cholesterol 30 mg, Sodium 630 mg, Carbohydrate 0 g, Fiber 7 g, Sugar 0 g, Protein 17 g

GRILLED CHICKEN CITRUS SALAD



Grilled Chicken Citrus Salad image

This is a wonderful refreshing summer recipe. Very good! A must try.

Provided by WAILAKIJACKIE

Categories     Salad     Green Salad Recipes     Romaine Lettuce Salad Recipes

Time 2h45m

Yield 4

Number Of Ingredients 12

½ cup orange juice
¼ cup lime juice
2 shallots, minced
2 cloves garlic, minced
1 teaspoon chili powder
1 teaspoon ground cumin
1 teaspoon white sugar
4 (4 ounce) skinless, boneless chicken breast halves
8 cups torn romaine lettuce
2 oranges - peeled, segmented, and chopped
2 stalks celery, sliced
4 green onions, chopped

Steps:

  • In a mixing bowl, whisk together orange juice, lime juice, shallots, garlic, chili powder, cumin, and sugar. Pour 1/2 of this mixture into a large, resealable plastic bag, and add the chicken breasts. Seal, and refrigerate for at least 2 hours. Refrigerate the remaining dressing.
  • Preheat an outdoor grill for medium-high heat. In a large salad bowl, toss romaine lettuce with oranges, celery, and green onions. Set aside.
  • Lightly oil grate, and place chicken on grill. Discard the marinade from the chicken. Cook for 6 to 8 minutes each side, or until juices run clear when pierced with a fork. Remove chicken from grill, and slice into thin strips.
  • Toss salad with reserved dressing, and top with sliced chicken.

Nutrition Facts : Calories 237.6 calories, Carbohydrate 26.1 g, Cholesterol 65.9 mg, Fat 2.2 g, Fiber 5.6 g, Protein 30 g, SaturatedFat 0.5 g, Sodium 112.6 mg, Sugar 14.6 g

CHICKEN AND CITRUS SALAD



Chicken and Citrus Salad image

Make and share this Chicken and Citrus Salad recipe from Food.com.

Provided by CoffeeB

Categories     < 15 Mins

Time 15m

Yield 4 serving(s)

Number Of Ingredients 8

4 cups baby spinach leaves
4 cups mixed greens
2 cups strawberries (sliced)
1 (15 ounce) can mandarin oranges, drained
8 ounces sugar snap peas, halved
6 ounces chicken breasts, cuts (oven roasted)
1/2 cup pecan halves, toasted
1/2 cup reduced-fat raspberry vinaigrette

Steps:

  • Toss all ingredients in a large bowl.

CITRUS CHICKEN SALAD



Citrus Chicken Salad image

When citrus is in season, it's the best time to make a salad that's heavy on those bright flavors. This citrus chicken salad is packed with orange and grapefruit. Plus, with a homemade Greek goddess-esque dressing, there's nothing that will taste more like summer in the middle of winter!

Provided by Kaleb

Categories     Salad

Time 40m

Number Of Ingredients 24

1 lb boneless, skinless chicken breast (about 2 breasts)
½ tsp salt
½ tsp pepper
1 tbsp Dijon mustard
1 tbsp fresh orange juice
1 tbsp olive oil
1 avocado
⅓ cup roasted or raw cashews
½ cup fresh orange juice
2 tsp Dijon mustard
2 cloves garlic
2 scallions
2 tbsp roughly chopped dill
½ cup loose basil leaves
2 tbsp rice vinegar
⅓ cup olive oil
¾ tsp salt
1 tsp pepper
1 large head romaine lettuce
3 oranges (navel, Cara Cara, blood) (peeled and segmented)
1 grapefruit (peeled and segmented)
⅓ cup roasted cashews
1 avocado (sliced)
2 oz goat cheese (crumbled)

Steps:

  • Preheat oven to 375°F.
  • Sprinkle chicken breast with salt and pepper. Squeeze fresh orange juice on top and brush with Dijon mustard. Heat the olive oil in a skillet over medium-high heat. Once hot, add the chicken breast. Sear until golden brown, 3-4 minutes per side. Once seared on both sides, place in the preheated oven and roast until the chicken registers 160°F. Remove from the oven and set aside to cool.
  • In a large measuring glass or blender container, combine the avocado, cashews, orange juice, Dijon mustard, garlic cloves, scallion, dill, basil, rice vinegar, olive oil, salt, and pepper. Blend until smooth and creamy. If too thick, add 1 tbsp water until desired consistency. Dressing can be made one day in advance and kept in an airtight container in the refrigerator. The dressing will oxidize and darken with the avocado.
  • Remove large ribs from the lettuce and chop. Place chopped lettuce on a large platter and dress with the desired amount of dressing. Top with the sliced chicken, segmented oranges and grapefruit, sliced avocado, cashews, and goat cheese. Serve immediately.

Nutrition Facts : ServingSize 1 serving, Calories 353 kcal, Carbohydrate 21.9 g, Protein 22.6 g, Fat 20.8 g, SaturatedFat 4.3 g, Cholesterol 59.5 mg, Sodium 426.1 mg, Fiber 6.8 g, Sugar 8.7 g, UnsaturatedFat 14.4 g

THAI CITRUS CHICKEN SALAD



Thai Citrus Chicken Salad image

This is a healthy and delicious summer salad. Great for lunch while sitting out in the garden with a a nice cold glass of white wine. :)

Provided by - Carla -

Categories     Chicken

Time 1h

Yield 2 serving(s)

Number Of Ingredients 15

1 tablespoon minced ginger
1 garlic clove, minced
2 teaspoons light soy sauce
1/4 cup rice wine vinegar
2 oranges, juice of
1 lime, juice of
1 teaspoon brown sugar
2 cups Chinese cabbage, shredded
100 g bean sprouts
1 red onion, thinly sliced
1 orange, peeled and sliced into 1 inch segments
2 grilled chicken breasts, sliced
chopped fresh cilantro (for garnish)
salt & freshly ground black pepper
1/4 cup fresh cilantro, chopped

Steps:

  • DRESSING:.
  • Combine the ginger, garlic, soy sauce, rice wine vinegar, orange juice, lime juice, and brown sugar together.
  • Add salt and freshly ground pepper and taste for seasoning.
  • Refrigerate 1 hour to allow flavors to infuse.
  • SALAD:.
  • Combine the Chinese Cabbage, bean sprouts, sliced red onion and orange segments. (I like to drop everything in a large zip-lock bag).
  • Toss with half of the dressing. (Again, if you use a zip-lock bag you can easily pour in half of the dressing, seal and fumble to mix dressing in with salad; place in the refrigerator until ready to use.).
  • Add the sliced chicken to a frying pan and brown lightly with a small amount of olive oil.
  • Add the remainder of the citrus dressing; bring to a boil; reduce for 30 seconds to allow mixture to thicken slightly.
  • Place Chinese cabbage mixture on two dinner plates.
  • Arrange sliced chicken on top and pour over the remaining sauce.
  • Top with freshly chopped cilantro.

Nutrition Facts : Calories 311.2, Fat 3.7, SaturatedFat 1, Cholesterol 73.1, Sodium 415.4, Carbohydrate 40.9, Fiber 8.6, Sugar 26.9, Protein 32.7

CITRUS CHICKEN SALAD



Citrus Chicken Salad image

Dinner ready in just 10 minutes! Chicken breast and lettuce salad with zesty flavor of citrus!

Provided by Betty Crocker Kitchens

Categories     Entree

Time 10m

Yield 4

Number Of Ingredients 5

6 cups torn romaine lettuce
1 can (15 oz) mandarin orange segments, drained
1 can (10 oz) 98%-fat-free chicken breast chunks in water, drained
1/3 cup fat-free poppy seed dressing
Fresh mint leaves, if desired

Steps:

  • In large bowl, gently toss lettuce, orange segments and chicken.
  • Drizzle dressing over salad. If desired, garnish with fresh mint leaves.

Nutrition Facts : Calories 150, Carbohydrate 19 g, Cholesterol 25 mg, Fiber 3 g, Protein 17 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 380 mg, Sugar 13 g, TransFat 0 g

5-MINUTE CITRUS CHICKEN SALAD



5-Minute Citrus Chicken Salad image

Get a burst of spring flavor from this tasty main course salad. Only you'll know it's a cinch to make!

Provided by My Food and Family

Categories     Home

Time 5m

Yield Makes 4 servings, 2-1/2 cups each.

Number Of Ingredients 7

8 cups baby spinach leaves
3 cups chopped cooked chicken breast (about 3/4 lb.)
1 can (11 oz.) mandarin oranges, drained
1 cup sliced mushrooms
1/4 cup OSCAR MAYER Real Bacon Bits
1/4 cup KRAFT Balsamic Vinaigrette Dressing
1/4 cup pecan pieces

Steps:

  • Toss spinach, chicken, oranges, mushrooms and bacon bits in large bowl.
  • Drizzle with dressing just before serving; toss lightly.
  • Sprinkle with pecans.

Nutrition Facts : Calories 300, Fat 12 g, SaturatedFat 2 g, TransFat 0 g, Cholesterol 80 mg, Sodium 470 mg, Carbohydrate 0 g, Fiber 5 g, Sugar 0 g, Protein 34 g

CRISPY CHICKEN SALAD WITH CITRUS DRESSING



Crispy Chicken Salad with Citrus Dressing image

Categories     Salad     Chicken     Citrus     Garlic     Ginger     Leafy Green     Fry     Bon Appétit

Yield Serves 8

Number Of Ingredients 15

1/2 cup rice flour
3 tablespoons cornstarch
1/4 cup minced green onions
2 large eggs
2 tablespoons soy sauce
2 tablespoons grated peeled fresh ginger
2 tablespoons fish sauce (nam pla)
1 tablespoon grated lemon peel
2 teaspoons chopped garlic
1 teaspoon salt
1/2 teaspoon dried crushed red pepper
8 4- to 5-ounce skinless boneless chicken breast halves
Vegetable oil (for deep-frying)
2 5-ounce bags mixed baby greens
Citrus Dressing

Steps:

  • Mix flour and cornstarch in large bowl. Mix green onions, eggs, soy sauce, ginger, fish sauce, lemon peel, garlic, salt and crushed red pepper in medium bowl. Whisk into flour mixture.
  • Using rolling pin, lightly pound each chicken breast between sheets of waxed paper to 1/4- to 1/2-inch thickness. Add enough oil to heavy large saucepan to reach depth of 3 inches. Heat oil to 350°F. Working in batches, dip chicken into batter, turning to coat; fry chicken until golden brown and cooked through, about 3 minutes per side. Using tongs, transfer chicken to paper towels; drain. Cut chicken crosswise into 1/2-inch-thick slices.
  • Toss greens in large bowl with enough Citrus Dressing to coat. Divide greens among 8 plates. Top with chicken, dividing equally. Drizzle 1 tablespoon dressing over chicken on each plate.

Tips:

  • Choose the right chicken. For best results use boneless, skinless chicken breasts or thighs.
  • Cook the chicken properly. Chicken should be cooked to an internal temperature of 165 degrees Fahrenheit.
  • Use fresh citrus fruits. Fresh citrus fruits will give your salad the best flavor.
  • Don't overcrowd the salad. If you overcrowd the salad, the dressing will not be able to coat all of the ingredients.
  • Chill the salad before serving. Chilling the salad will help the flavors to meld together.

Conclusion:

Chicken and citrus salads are a healthy and delicious way to enjoy a meal. They are perfect for lunch, dinner, or a light snack. With so many different variations, there is sure to be a chicken and citrus salad that everyone will enjoy. So next time you are looking for a refreshing and flavorful salad, give one of these recipes a try.

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