Orange-Walnut Salad with Chicken

2 Reviews
From: EatingWell Magazine March/April 2011

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.

Ingredients 1 serving

for serving adjustment
Serving size has been adjusted!
Original recipe yields 1 servings
US
Metric
Nutrition per serving may change if servings are adjusted.
  • 1/3 cup walnut oil
  • 1/3 cup orange juice
  • 1 tablespoon red-wine vinegar
  • 1 clove garlic, minced
  • 1 teaspoon freshly grated orange zest
  • 1 teaspoon reduced-sodium soy sauce
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground pepper
  • 3 cups mixed greens
  • 1/2 cup diced or shredded cooked chicken breast (see Notes)
  • 1 orange, cut into segments (see Notes)
  • 2 tablespoons crumbled goat cheese
  • 2 tablespoons toasted walnuts (see Notes)

Preparation

  • Active

  • Ready In

  1. 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.
  2. 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.
  • 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 information

  • Per serving: 466 calories; 29 g fat(6 g sat); 8 g fiber; 24 g carbohydrates; 31 g protein; 252 mcg folate; 71 mg cholesterol; 15 g sugars; 0 g added sugars; 5035 IU vitamin A; 104 mg vitamin C; 214 mg calcium; 4 mg iron; 280 mg sodium; 1060 mg potassium
  • Nutrition Bonus: Vitamin C (173% daily value), Vitamin A (101% dv), Folate (63% dv), Potassium (30% dv), Magnesium (26% dv), Calcium & Iron (21% dv)
  • Carbohydrate Servings: 1
  • Exchanges: 1 1/2 vegetable, 1 fruit, 3 1/2 lean meat, 4 fat

Reviews 2

May 27, 2015
profile image
By: EatingWell User
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
July 01, 2012
profile image
By: EatingWell User
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