Search
by Ingredient

Chicken & Orange Salad

Empty starEmpty starEmpty starEmpty starEmpty star

Submitted by cablebaby369

Chicken and orange salad with avocado, cilantro, green peas, and a cinnamon-spiked mayonnaise dressing. A Mexican-inspired no-cook lunch with citrus and lime.

YIELD

6 servings

PREP

1 hrs

COOK

0 min

READY

1 hrs

This chicken salad goes in a completely different direction than the usual celery-and-mayo approach. Fresh orange sections, ripe avocado wedges, green peas, cilantro, and a surprising hit of cinnamon give it a Mexican-inspired flair that feels bright and substantial at the same time.

The dressing is where the unexpected happens. Mayonnaise mixed with orange juice and ½ teaspoon of cinnamon creates a creamy, warmly spiced coating that ties the citrus and chicken together. Cinnamon in a chicken salad sounds like a stretch, but it works the same way it does in Mexican mole. Just enough to add depth without tasting like dessert.

Lime-marinated scallions sprinkled over the top add a sharp, tangy bite that cuts through the richness of the mayo and avocado. That hour of chilling before serving lets the flavors marry. Don’t skip it. A freshly assembled version tastes flat by comparison.

Kitchen Tips

  • Use leftover roasted or poached chicken for the best flavor. Freshly cooked chicken that’s been properly seasoned makes a big difference.
  • Chill the chicken mixture at least 1 hour before assembling. The cinnamon-orange mayo needs time to develop.
  • Add the avocado and orange garnish just before serving. Avocado browns and oranges weep juice if they sit too long.
  • Marinate the scallions in lime juice and salt while the salad chills. They soften and mellow into something almost pickled.

Variations

  • Add toasted pumpkin seeds (pepitas) for crunch and an even more Mexican character.
  • Swap the mayonnaise for Greek yogurt for a lighter, tangier dressing.

Ingredients

2 30
TABLESPOONS ML SCALLIONS, SPRING OR GREEN ONIONS
or green onions, *
2 30
TABLESPOONS ML LIME JUICE
¼ 1.3
TEASPOON ML SALT
2 473
CUPS ML CHICKEN
cooked, chopped
1 237
CUP ML GREEN PEAS
cooked
1 237
CUP ML MAYONNAISE
or salad dressing
¼ 59
CUP ML CARROTS
finely
¼ 59
CUP ML CELERY
finely
¼ 59
CUP ML CILANTRO
fresh, finely snipped
3 45
TABLESPOONS ML ORANGE JUICE
½ 2.5
TEASPOON ML SALT
½ 2.5
TEASPOON ML CINNAMON
¼ 1.3
TEASPOON ML BLACK PEPPER
1 1
BUNCH BUNCH LETTUCE *
3 3
EACH ORANGES
**
2 2
EACH AVOCADOS
***

Directions

  • Finely chop the scallions or green onions including a few green tops. ** Oranges should be pared and sectioned, or can be unpared, cut into wedges. *** Avocados should be pared and cut into wedges. Sprinkle the scallions with the lime juice and ¼ teaspoon salt; cover and refrigerate. Mix the remaining ingredients except the lettuce, oranges and avocados and refrigerate at least 1 hour. Spoon chicken mixture onto lettuce. Garnish with oranges and avocados; sprinkle with scallions.
* not incl. in nutrient facts Arrow up button

Comments


 

 

Nutrition Facts

Serving Size 267g (9.4 oz)
Amount per Serving
Calories 401 60% from fat
 % Daily Value *
Total Fat 27g 41%
Saturated Fat 4g 22%
Trans Fat 0g
Cholesterol 52mg 17%
Sodium 669mg 28%
Total Carbohydrate 9g 9%
Dietary Fiber 7g 30%
Sugars g
Protein 33g
Vitamin A 32% Vitamin C 78%
Calcium 7% Iron 8%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, High Fiber
 
More health news

Email this recipe