Orange Walnut Chicken Salad
Serves: 4
Marinade for chicken:
  • ¼ c chicken broth
  • 1 T olive oil
  • 2 T lime juice
  • ½ tsp. Garlic powder
  • ¼ tsp. pepper
  • 2 boneless, skinless chicken breasts
  • ½ c walnuts, roasted in the oven
  • Feta cheese crumbles (amount is to taste)
  • ½ large yellow pepper, diced
  • ¼ red onion, diced
  • 6 c romaine lettuce, cut into bite-sized pieces
  • 2 c baby spinach
  • 3 oranges, peeled and diced
Honey Orange Vinaigrette Dressing
  1. Marinate chicken in oil, chicken broth, lime juice, garlic powder, and pepper.
  2. Grill according to directions in blog post or cook in a covered skillet until chicken is tender.
  3. While chicken is cooking, roast walnuts in a 350 degree F. oven for about 5-7 minutes (stir occasionally and watch closely so that they do not burn).
  4. Prepare lettuce and spinach and place into a large salad bowl (or onto plates).
  5. Layer diced peppers, onions, and oranges on top.
  6. Place cooked walnuts on top.
  7. Thinly slice grilled chicken and lay across the top.
  8. To make the Honey Orange Vinaigrette, combine the oil, honey, and vinegar into a container or cruet. Add salt, pepper, and orange juice. Shake until will mixed. Drizzle over salad and enjoy!
I have also tried Italian dressing on this salad and it was superb. The Honey Orange Vinaigrette dressing is a little bit thin (I like it lower fat and feel like it makes a light and refreshing flavor). If you want it thicker, add more olive oil. Also, you can use a Vitamix blender to emulsify the dressing, if desired, as it separates.
Recipe by Home Baked Joy at