Chicken, Avocado, and Orange Salad

Chicken, Avocado, and Orange Salad
Maura McEvoy

Serves 4
preparation
15
minutes
cooking
30
minutes

Ingredients

2
tablespoons
sherry vinegar or red wine vinegar
2
tablespoons
orange juice
6
tablespoons
extra-virgin olive oil
kosher salt and freshly ground pepper
4
boneless, skinless chicken breast halves (about 1 pound)
2
large navel oranges
1
small red onion, thinly sliced (about 1 cup)
2
(5-ounce) packages
mixed salad greens, such as Bibb and radicchio, or romaine blend
1
firm, ripe avocado, peeled, pitted, and sliced

Directions

  1. In a small bowl, whisk together the vinegar, orange juice, oil, ½ teaspoon salt, and ⅛ teaspoon pepper until well blended.
  2. Cook the chicken breasts in boiling, salted water for 10 minutes or until the chicken is no longer pink inside.
  3. Remove the chicken and cool 5 minutes on a cutting board before slicing into long strips.
  4. Transfer the warm sliced chicken to a bowl and toss with a few tablespoons of vinaigrette. Season to taste with salt and pepper.
  5. With a sharp knife, remove the orange peel and white pith from the oranges. Slice crosswise into thin rounds.
  6. In a large bowl, toss the onion and lettuce with the remaining vinaigrette. Divide between bowls and top the salads with the chicken, oranges, and avocado slices.
Susan Quick
May 2000

Nutritional Information

  • Per Serving
  • Calories From Fat 264
  • Fat 30 g
  • Sat Fat 4 g
  • Cholesterol 63 mg
  • Sodium 326 mg
  • Protein 25 g
  • Carbohydrate 18 g
  • Sugar 9 g
  • Fiber 6 g
  • Iron 2 mg
  • Calcium 53 mg
What does this mean? See Nutrition 101.