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Chicken, Avocado, and Orange Salad

Maura McEvoy
Serves 4-6 Hands-On Time: 15m Total Time: 30m

Ingredients

  • 2 tablespoons sherry vinegar or red wine vinegar
  • 2 tablespoons orange juice
  • 6 tablespoons extra-virgin olive oil
  • 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, salt, and freshly ground pepper until well blended.
  2. Cook chicken breasts in boiling, salted water 10 minutes, or until chicken is no longer pink inside. Remove chicken and cool 5 minutes on a cutting board; slice into long strips.
  3. Transfer warm chicken to a bowl and toss with a few tablespoons of the dressing. Season to taste with salt and freshly ground pepper.
  4. With a sharp knife, remove orange peel and white pith from oranges; slice crosswise into thin rounds.
  5. In a large bowl, toss onion and lettuce with remaining vinaigrette. Divide between bowls and top salads with the chicken, oranges, and avocado slices.
By Susan Quick,  June 2000
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Quick Tip

Use a paring knife to cut fruits and vegetables.

Nutritional Information

  • Per Serving
  • Calories 363
  • Calcium  74mg
  • Carbohydrate  18g
  • Cholesterol  50mg
  • Fat  24g
  • Fiber  5g
  • Iron  2mg
  • Protein  21mg
  • Sat Fat  4g
  • Sodium  64mg
What does this mean? See Nutrition 101.

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