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Warm and Limey Chicken Salad

Warm and Limey Chicken Salad

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Marinated boneless chicken breast strips are placed on a bed of lettuce with mandarin oranges, walnuts, and golden raisins, then dressed in a tangy lime dressing.

Ingredients {{adjustedServings}} servings

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Original recipe yields 4 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 387 kcal
  • 19%
  • Fat:
  • 15.5 g
  • 24%
  • Carbs:
  • 35.9g
  • 12%
  • Protein:
  • 28.5 g
  • 57%
  • Cholesterol:
  • 69 mg
  • 23%
  • Sodium:
  • 93 mg
  • 4%

Based on a 2,000 calorie diet


  1. In a jar, combine lime juice, sugar, lime zest, rice vinegar, and mustard. Shake well, and set aside. In a small bowl, mix chicken with limeade concentrate and pepper.
  2. Heat oil in a skillet over medium high heat. Cook and stir chicken 4 to 6 minutes, or until no longer pink, and juices run clear.
  3. Divide lettuce onto 4 salad plates. Top with mandarin orange segments, golden raisins, and walnuts. Place cooked chicken on top, and drizzle lightly with dressing.
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My husband, also, called this a do-again. I used dried cranberries instead of raisins--the color contrast was very pretty and the lime and cranberry flavors are good together. Loved how easy and pretty this is!

Marcia Page

Wow, this salad is fantastic! It's light and tangy and very flavorful. My entire family loved it and my husband declared that it's a "do again" meal. I imagine that it is also good if you chill the chicken for a summertime salad. Thanks Deb for sharing a great recipe.


Light, refreshing, tasty and good for you. This is a wonderful summer eve's salad. The only additions I made were 2cups romaine lettuce, 1/2 cup celery, and 1/2 cup purple onion. Thanks for a great recipe,Deb.