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Chicken, Avocado, and Orange Salad

Chicken, Avocado, and Orange Salad
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Serves 4| Hands-On Time: | Total Time:


  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.
By June, 2000

Nutritional Information

  • Per Serving
  • Calories 432Calories From Fat 264
  • Fat 30g
  • Sat Fat 4g
  • Cholesterol 63mg
  • Sodium 326mg
  • Protein 25g
  • Carbohydrate 18g
  • Sugar 9g
  • Fiber 6g
  • Iron 2mg
  • Calcium 53mg
What does this mean? See Nutrition 101 .

Quick Tip

Upgrade this salad by adding chopped slices of cooked bacon or pancetta.

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    High in vitamin C, these hard, tart berries are grown in bogs in colder regions of North America and Europe. They’re almost always eaten cooked, as in the classic Thanksgiving relish.