Best 9 Orange Grilled Chicken Green Salad Recipes

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Orange Grilled Chicken Green Salad is a refreshing, flavorful, and healthy dish that is perfect for a light lunch or a summer dinner. The combination of grilled chicken, fresh oranges, and a tangy green salad makes this dish a delightful treat for your taste buds. The zesty orange marinade infuses the chicken with a sweet and citrusy flavor, while the grilled vegetables add a smoky and charred taste. The salad is tossed in a light and tangy dressing, making it a perfect accompaniment to the grilled chicken. This dish is a great way to enjoy a healthy and delicious meal that is sure to please everyone at your table.

Here are our top 9 tried and tested recipes!

GRILLED ORANGE CHICKEN



Grilled Orange Chicken image

This healthy & easy marinated chicken recipe is delicious on a salad. Light and fresh, Grilled Orange Chicken with a sweet & tangy flavor is a quick 30-minute meal.

Provided by Julie Clark

Categories     Main Dish

Number Of Ingredients 8

1 large boneless skinless chicken breast ((halved lengthwise to make it thin))
1 tablespoon Italian dressing
1 tablespoon orange marmalade
romaine lettuce
red onions ((sliced))
tangerine or orange slices
crumbled cheese of choice
dressing of choice ((Italian or Poppy Seed))

Steps:

  • Preheat grill to 400º Fahrenheit.
  • In a medium bowl, add in chicken, orange marmalade, and Italian dressing. Let chicken marinate for 10 minutes.
  • Add marinated chicken to the grill and cook 3-4 on each side, or until chicken is cooked through (165º Fahrenheit).
  • Remove chicken to a plate.
  • Let rest 5 minutes before slicing and serving with side dishes or making a salad.

Nutrition Facts : Calories 170 kcal, Carbohydrate 7 g, Protein 24 g, Fat 4 g, SaturatedFat 1 g, Cholesterol 72 mg, Sodium 206 mg, Sugar 7 g, ServingSize 1 serving

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

GRILLED CHICKEN AND MIXED GREENS SALAD



Grilled Chicken and Mixed Greens Salad image

Finding foods that my husband will eat is sometimes a challenge. I came up with this salad in an effort to duplicate one of his favorite restaurant dishes. He ate very bite!

Provided by Taste of Home

Categories     Lunch

Time 20m

Yield 4 servings.

Number Of Ingredients 11

3 tablespoons unsweetened pineapple juice
3 tablespoons soy sauce
1 tablespoon Worcestershire sauce
1/2 teaspoon garlic powder
1/4 to 1/2 teaspoon pepper
2 pounds boneless skinless chicken breasts, julienned
8 cups torn mixed salad greens
2 large tomatoes, chopped
3/4 cup pineapple tidbits
4 green onions, sliced
Oil and vinegar salad dressing, optional

Steps:

  • In a large resealable plastic bag, combine the pineapple juice, soy sauce, Worcestershire sauce, garlic powder and pepper. Add chicken strips; seal bag and toss to coat. Cover and refrigerate for 1 hour. Drain and discard marinade. Grill chicken, covered, over medium heat for 8-10 minutes or until juices run clear, turning once. , To serve, arrange greens on four serving plates; top with tomatoes, pineapple, onions and warm chicken. Drizzle with dressing if desired.

Nutrition Facts : Calories 383 calories, Fat 9g fat (0 saturated fat), Cholesterol 159mg cholesterol, Sodium 381mg sodium, Carbohydrate 17g carbohydrate (0 sugars, Fiber 0 fiber), Protein 58g protein. Diabetic Exchanges

MIXED GREEN SALAD WITH ORANGE DRESSING RECIPE BY TASTY



Mixed Green Salad With Orange Dressing Recipe by Tasty image

This yummy mixed green salad with orange dressing is a perfect side dish to make for a dinner party or brunch that won't break the bank. To save money, use a snack pack of honey-roasted nuts you find in the check-out aisle to add a nice crunch. The oranges work double duty--the segments go in the salad and the juice is used in the dressing.

Provided by Katie Aubin

Categories     Sides

Time 10m

Yield 6 servings

Number Of Ingredients 10

2 oranges
2 tablespoons lemon juice
1 tablespoon sugar
¾ cup olive oil
kosher salt, to taste
freshly ground black pepper, to taste
1 package mixed greens
1 avocado, sliced
⅓ cup red onion, thinly sliced
½ cup candied nuts, chopped

Steps:

  • Segment the oranges: Cut off the tops and bottoms of the oranges so they sit flat on a cutting board. Use a knife to remove the rind of the orange, cutting carefully to remove as little flesh as possible. Use a paring knife to cut between the membranes to remove the orange segments. Transfer to a small bowl. Squeeze the juice from the scraps into a separate bowl.
  • Make the dressing: Strain the orange juice into a microwave-safe liquid measuring cup to remove any pulp and seeds. You should have about ¼ cup. Add the lemon juice and sugar. Microwave for 60 seconds, until the sugar dissolves.
  • Let cool, then whisk in the olive oil. Season with salt and pepper.
  • Assemble the salad: Add the mixed greens to a large bowl. Add the avocado, segmented oranges, red onion, and honey-roasted nuts.
  • Just before serving, pour some of the dressing over the salad and toss to coat. Add more dressing to taste.
  • Enjoy!

Nutrition Facts : Calories 414 calories, Carbohydrate 20 grams, Fat 37 grams, Fiber 5 grams, Protein 3 grams, Sugar 10 grams

ORANGE GRILLED CHICKEN GREEN SALAD



Orange Grilled Chicken Green Salad image

This refreshing salad from Sue McKenney of Eagle, Michigan makes a wonderful light supper on a warm summer evening. Or leave out the chicken and serve it as a side dish to enhance any main course. It's sure to become a favorite at your house, too.

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 4 servings.

Number Of Ingredients 15

4 boneless skinless chicken breast halves (1 pound)
1/3 cup raspberry vinegar
1/4 cup sugar
3 tablespoons orange juice
2 tablespoons olive oil
2 tablespoons minced fresh parsley
1/2 teaspoon salt
1/4 teaspoon coarsely ground pepper
1/4 teaspoon hot pepper sauce
6 cups torn mixed salad greens
2 celery ribs, thinly sliced
1 cup orange sections
1/2 cup thinly sliced red onion
1/4 cup dried cranberries
1/4 cup slivered almonds, toasted

Steps:

  • Grill chicken, uncovered, over medium heat for 6-8 minutes on each side or until juices run clear. Slice and set aside. In a small bowl, combine the vinegar, sugar, orange juice, oil, parsley, salt, pepper and hot pepper sauce; set aside., In a large bowl, combine the salad greens, celery, orange sections, onion and cranberries. Divide among individual serving plates. Top with chicken. Drizzle with dressing. Sprinkle with almonds.

Nutrition Facts : Calories 352 calories, Fat 14g fat (2g saturated fat), Cholesterol 63mg cholesterol, Sodium 393mg sodium, Carbohydrate 30g carbohydrate (0 sugars, Fiber 5g fiber), Protein 27g protein. Diabetic Exchanges

GRILLED CHICKEN AND ORANGE SALAD



Grilled Chicken and Orange Salad image

Chicken grilled and basted with a tangy tomato-vinegar-soy-ginger sauce tops a bed of greens with mandarin orange segments and green onions.

Categories     grilled chicken and orange salad

Time 25m

Yield 4

Number Of Ingredients 10

1 can Campbell's® Condensed Tomato Soup
1/2 c. vegetable oil
2 tbsp. vinegar
1 tbsp. soy sauce
1/2 tsp. ground ginger
1 clove minced garlic
4 skinless, boneless chicken breasts
1 bag mixed salad greens
1 can mandarin orange segments
3 green onions

Steps:

  • Stir the soup, oil, vinegar, soy sauce, ginger and garlic powder in a medium bowl. Reserve 1/2 cup soup mixture for basting.
  • Lightly oil the grill rack and heat the grill to medium. Grill the chicken for 15 minutes or until it's cooked through, turning and brushing often with the reserved soup mixture. Discard the reserved soup mixture. Cut the chicken into thin strips.
  • Arrange the salad greens, oranges and green onions on a serving platter. Top with the chicken and drizzle with the remaining soup mixture.
  • Tip: Slivered almonds or crunchy Chinese noodles would make a nice topping for this salad.

ORANGE CHICKEN AND MIXED GREENS SALAD



Orange Chicken and Mixed Greens Salad image

Categories     Salad     Chicken     Leafy Green     Poultry     Marinate     Wheat/Gluten-Free     Orange     Summer     Grill/Barbecue     Bon Appétit

Yield Serves 10

Number Of Ingredients 13

2/3 cup plus 1/4 cup fresh orange juice
1/4 cup honey
4 large garlic cloves, minced
1 tablespoon minced fresh thyme or 1 teaspoon dried
2 teaspoons grated orange peel
8 boneless chicken breast halves with skin
3 oranges, peel and white pits removed
6 tablespoons olive oil
1/4 cup white wine vinegar
1 large shallot, minced
1 pound mixed greens
1 orange or yellow bell pepper, seeded, thinly sliced
Fresh thyme sprigs (optional)

Steps:

  • Mix 2/3 cup orange juice, honey, 3 garlic cloves, minced thyme and orange peel in 13x9x2-inch glass baking dish. Add chicken breasts and turn to coat. Cover and chill overnight, turning occasionally.
  • Prepare barbecue (medium-high heat) or preheat broiler. Remove chicken from marinade; reserve marinade. Season chicken with salt and pepper. Grill chicken until cooked through, about 4 minutes per side. Transfer to plate.
  • Boil reserved marinade in heavy small saucepan until reduced to 1/4 cup, about 10 minutes. Cut oranges between membranes to release segments. (Chicken, reduced marinade and orange segments can be prepared 2 hours ahead. Cover separately and store at room temperature. Rewarm marinade before using.)
  • Whisk oil, vinegar, shallot and remaining 1/4 cup orange juice and garlic clove in small bowl to blend. Season dressing with salt and pepper. Combine greens, bell pepper and orange segments in a very large bowl. Toss with dressing. Arrange greens in center of large platter.

GRILLED MOJO CHICKEN SALAD WITH ASPARAGUS AND ORANGES



Grilled Mojo Chicken Salad With Asparagus and Oranges image

The flavoring mixture, which accounts for most of the ingredients, is easy to assemble and, as a bonus, serves as both meat marinade and salad dressing. Simply siphon off some of the mixture as a marinade. Whisk extra oil into the rest for a first-rate dressing.

Provided by USA WEEKEND columnist Pam Anderson

Categories     Salad

Yield 6

Number Of Ingredients 12

½ cup orange juice concentrate
⅓ cup fresh lime juice
2 large garlic cloves, chopped
1 tablespoon chopped fresh mint
1 teaspoon dried oregano
1 teaspoon ground ginger
½ teaspoon salt, and pepper, to taste
6 tablespoons extra-virgin olive oil, plus extra for drizzling
1 ¾ pounds boneless skinless chicken breasts
3 oranges
1 bunch medium asparagus, tough ends snapped off
12 cups mixed salad greens

Steps:

  • Whisk first seven ingredients plus 2 Tbs. oil in a 2-cup measuring cup. Pour all but 3/4 cup of mixture into a gallon-sized zipper bag. Add chicken; seal and refrigerate 30 minutes to 4 hours. Whisk 1/4 cup of oil into remaining mixture for dressing. Peel and section oranges. Sprinkle asparagus with oil, salt, pepper.
  • Build a fire on only one side of grill (to conserve charcoal). When coals are covered with white ash, place chicken on rack over direct heat, cover and grill until well browned, 4 to 6 minutes. Turn, cover and grill another 4 to 6 minutes. Remove chicken and add asparagus, spears perpendicular to rack. Grill 3 to 5 minutes, until well browned and just cooked through.
  • Remove chicken and let stand for 5 minutes or up to 1 hour. Cut, crosswise, into 1/2-inch-thick slices. Toss greens, oranges, salt and pepper with most of the dressing. Arrange salad in six shallow bowls. Place chicken and asparagus over each. Drizzle with remaining dressing.

Nutrition Facts : Calories 386.1 calories, Carbohydrate 27.2 g, Cholesterol 75.4 mg, Fat 17.2 g, Fiber 6.4 g, Protein 32.5 g, SaturatedFat 2.9 g, Sodium 290.3 mg, Sugar 19.1 g

GRILLED ORANGE CHICKEN BREASTS



Grilled Orange Chicken Breasts image

This chicken has a wonderful flavor and the citrus makes it nice and tender. Plan ahead, because it does need to marinade 1-2 hours. We enjoy using the leftover chicken on top of mixed green salads. Prep time does not include maridading. Grilling time is estimated.

Provided by Chef Buggsy Mate

Categories     Chicken Breast

Time 30m

Yield 6-8 serving(s)

Number Of Ingredients 10

1 1/2-2 lbs boneless skinless chicken breasts
3 tablespoons chopped fresh orange sections
1/3 cup orange juice (fresh squeezed is best)
1/4 cup olive oil
3 teaspoons lime juice
4 -5 garlic cloves, minced
1 teaspoon dried thyme
2 teaspoons dried oregano (I like to use Mexican Oregano for this)
2 teaspoons ground cumin
1/2 teaspoon salt

Steps:

  • Combine all ingredients except the chicken in a large resealable plastic bag; seal then lightly shake to mix.
  • Add the chicken then turn to coat well.
  • Seal and refrigerate 1-2 hours.
  • Drain and discard marinade.
  • Grill uncovered, over medium-hot coals, turning often, 10-15 minutes or until juices run clear.

Nutrition Facts : Calories 225.5, Fat 12.2, SaturatedFat 1.9, Cholesterol 72.6, Sodium 327.6, Carbohydrate 3.6, Fiber 0.5, Sugar 1.8, Protein 24.6

Tips:

  • Use fresh oranges. Fresh oranges provide the best flavor for the marinade and dressing. If you don't have fresh oranges, you can use bottled orange juice, but the flavor will be less intense.
  • Make sure the chicken is well-marinated. The longer the chicken marinates, the more flavorful it will be. Marinate the chicken for at least 30 minutes, or up to overnight.
  • Grill the chicken over medium heat. This will help to prevent the chicken from burning. If you grill the chicken over high heat, it will cook too quickly and the inside will be undercooked.
  • Use a variety of greens for the salad. This will add color, texture, and flavor to the salad. Some good options include romaine lettuce, arugula, spinach, and kale.
  • Add some crunch to the salad. This can be done by adding nuts, seeds, or croutons. Nuts and seeds also add healthy fats and protein to the salad.
  • Make the dressing ahead of time. This will give the flavors time to meld together. You can make the dressing up to 2 days in advance.

Conclusion:

Orange Grilled Chicken with Green Salad is a delicious and healthy meal that is perfect for summer. The chicken is grilled to perfection and the salad is light and refreshing. This dish is also very easy to make, so it's perfect for busy weeknights.

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