This orange balsamic chicken salad recipe contains a terrific source of lean protein in chicken since it’s skinless. The asparagus spears and mixed baby greens are chock full of antioxidants and phytonutrients and are complex sources of carbohydrates. They fight disease and cancer.
The olive oil provides a healthy source of monounsaturated fats, the healthiest of the fats. Water chestnuts are relatively high in fiber, and moderately high in carbohydrates. Scallions (onion family) are high in flavonoid antioxidants and low in calories. Mandarin oranges and orange juice are good sources for vitamin C.
Orange Balsamic Chicken Salad
Ingredients (Makes 4 Servings)
¼ cup balsamic vinegar
¼ cup orange juice
5-6 asparagus spears
¼ tsp salt
¼ tsp ground black pepper
1 bag (8 oz.) mixed baby greens
1 cooked boneless, skinless chicken breast
1 can (11 oz.) mandarin orange sections, rinsed and drained
2 Tbsp olive oil
Chopped scallions and/or chopped water chestnuts, for garnish (optional)
In a small saucepan over medium heat, combine
the vinegar and orange juice.
Cook for 2 minutes, or until it just
begins to bubble.
Continue cooking until reduced by half and
the glaze coats a spoon.
Preheat the oven to 500 degrees F.
Place the asparagus on a baking sheet and
coat with cooking spray.
Season lightly with the salt and pepper.
Roast for 5 minutes, or until tips are
crispy and stalks are roasted.
Evenly divide the greens among 4 salad
Top with the asparagus.
Brush some of the vinegar glaze over the
Shred the chicken and divide the pieces
among the plates.
Top with the oranges.
Whisk the oil into any remaining glaze and
season with salt and pepper and pour over the salads.
Serve sprinkled with the scallions and/or