Chicken & Orange Salad

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.