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Grilled Orange Vinaigrette Chicken Salad

Grilled Orange Vinaigrette Chicken Salad

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Jill

This is a tasty and cool salad that is perfect for a summer supper. If you don't like broccoli and carrots, substitute your favorite fresh vegetables!

Ingredients {{adjustedServings}} servings

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Original recipe yields 6 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 239 kcal
  • 12%
  • Fat:
  • 11.1 g
  • 17%
  • Carbs:
  • 17.5g
  • 6%
  • Protein:
  • 17.2 g
  • 34%
  • Cholesterol:
  • 43 mg
  • 14%
  • Sodium:
  • 69 mg
  • 3%

Based on a 2,000 calorie diet

Directions

  1. Preheat grill for medium-high heat.
  2. In a bowl, whisk together the orange juice, vinegar, olive oil, seasoning blend, and sugar. Set aside about 1/2 cup for basting.
  3. Lightly oil the grill grate. Grill chicken for 6 to 8 minutes on each side, basting frequently with the reserved portion of the dressing, or until juices run clear. Cool, and cut into strips. Discard basting sauce.
  4. In a large bowl, toss together the lettuce, oranges, broccoli, and carrots. Top the salad with grilled chicken strips, and drizzle with remaining dressing to serve.
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Reviews

Donna Knapp
50
5/12/2005

I used this dressing as a marinade and marinated the chicken breasts for 3 hours then grilled them. They were phenomenal. My husband couldn't stop saying mmmm!

MAGGIE MCGUIRE
45
7/23/2003

Tasty refreshing salad,Jill! Everyone loved the dressing, especially. I added spinach and baby mixed greens to the romaine. Yum. Thanks for sharing.

cmj
37
8/18/2003

This was a very yummy dish!! I forgot about the orange juice though and substituted the drained manadarin juice with about 2-3 TBS of lemon juice instead of the regular orange juice and it turned out just great!! Thanks Jill!!