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CARE Recipe: Orange and Grape Chicken Salad
Using rotisserie chicken makes this nutrient-rich, fiber-rich, produce-based salad weekday realistic. Enjoy the colors and nature sweetness of this salad as you eat it! Long gone can be the days of chicken salad meaning a drab, heavily mayonnaise-based meal.
- Total Time: 30 minutes
- Yield: 2 1x
Ingredients
Scale
For Dressing
- 2 1/2 tablespoon olive oil mayonnaise, (avocado or safflower could also be used)
- 1 teaspoon apple cider vinegar
- 1 tablespoon honey
- 1 teaspoon poppy seeds
- pinch salt (to taste)
- pinch ground black pepper (to taste)
Salad Ingredients
- 4 ounces rotisserie chicken breast, diced (grilled and left over chicken all work great)
- 6 celery stalks, sliced
- 1 1/2 cup seedless red grapes
- 2 clementine’s, peeled and segmented
Add at Time of Serving
- 6 cup shredded lettuce, (any variety of lettuce could be used) (3 cups per portion)
Instructions
- Prepare the dressing in a large bowl. Add mayo, vinegar, honey, poppy seeds, salt, and pepper. Whisk.
- Add all remaining ingredients (including chicken)- except lettuce. Gently stir to evenly coat dressing.
- At the time of servings, place shredded lettuce in the bottom of two bowls. Top with equally divided amounts of chicken salad.
Notes
- If desired, larger grapes could be halved before adding.
- Leftover grilled chicken also works very well in this recipe.
- When making this recipe in larger batches for make-ahead meals, you could consider leaving the salt out until you are ready to serve each individual serving. The salt pulls water out of the produce and begins to thin the dressing (without affecting taste).
- For variety throughout the year, when in-season fresh blueberries substitute extremely well for oranges.
- Prep Time: 30 minutes
- Cook Time: 0 minutes
- Category: Lunch
- Method: no cook
- Diet: Gluten Free
Nutrition
- Calories: 367
- Sugar: 36g
- Sodium: 522mg
- Fat: 13g
- Saturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 46g
- Fiber: 7g
- Protein: 19g
- Cholesterol: 60mg
