Orange segments, toasted walnuts and tangy goat cheese brighten up this simple salad. Try this salad for a take-along lunch. To keep the salad greens from getting soggy, pack the greens, salad toppings and dressing in separate containers and toss them together just before eating.

EatingWell Test Kitchen
Source: EatingWell Magazine, March/April 2011

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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Place oil, orange juice, vinegar, garlic, orange zest, soy sauce, salt and pepper in a bowl or a jar with a tight-fitting lid; whisk or shake until well combined.

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  • Place greens in an individual salad bowl; toss with 2 tablespoons of the dressing. (Refrigerate the remaining dressing.) Top the greens with chicken, orange segments, goat cheese and walnuts.

Tips

Make Ahead Tip: Cover and refrigerate leftover dressing for up to 5 days.

Tips: If you don't have cooked chicken, you can quickly poach a boneless, skinless chicken breast for this recipe. Place the chicken breast in small skillet or saucepan. Add lightly salted water (or chicken broth) to cover and bring to a boil. Cover, reduce heat to low and simmer gently until the chicken is cooked through and no longer pink in the middle, 10 to 15 minutes.

To segment citrus, slice both ends off the fruit. Use a sharp knife, remove the peel and white pith; discard. Working over a bowl, cut the segments from their surrounding membranes. Squeeze juice into the bowl before discarding membrane, if desired.

To toast whole nuts, spread on a baking sheet and bake at 350°F, stirring once, until fragrant, 7 to 9 minutes.

People with celiac disease or gluten-sensitivity should use soy sauces that are labeled "gluten-free," as soy sauce may contain wheat or other gluten-containing sweeteners and flavors.

Nutrition Facts

466 calories; protein 31.1g 62% DV; carbohydrates 24.1g 8% DV; exchange other carbs 1.5; dietary fiber 7.8g 31% DV; sugars 14.9g; fat 28.8g 44% DV; saturated fat 5.7g 29% DV; cholesterol 70.7mg 24% DV; vitamin a iu 5035.5IU 101% DV; vitamin c 103.9mg 173% DV; folate 251.6mcg 63% DV; calcium 213.6mg 21% DV; iron 3.8mg 21% DV; magnesium 102.5mg 37% DV; potassium 1059.8mg 30% DV; sodium 279.8mg 11% DV; thiamin 0.3mg 35% DV.

Reviews (2)

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2 Ratings
  • 5 star values: 0
  • 4 star values: 1
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
05/27/2015
Refreshing and easy Really good weeknight dinner. Used pulled rotisserie chicken heated up in a small amount of olive oil. Roasted the walnuts in a saute pan with salt and pepper (a trick I learned working in a restaurant). Everything else to the recipe. Will make again throughout the summer. Pros: Quick to put together flavorful Read More
Rating: 3 stars
07/02/2012
Made without chicken I made this as a side salad so did not add chicken. It was good easy to make and my 20 year old son really liked it. I felt it was a bit lacking in flavor but still enjoyable. I went easy on the salt but probably should have added full amount. I would suggest.adding another tblsp of roasted walnuts to help with flavor and crunchy factor. Pros: Light healthy Cons: Lacking in flavor Read More