5 Minute Citrus Chicken Salad Recipes

LEMON HERB MEDITERRANEAN CHICKEN SALAD

Lemon Herb Mediterranean Chicken Salad image

Grilled Lemon Herb Mediterranean Chicken Salad that is full of Mediterranean flavours with a dressing that doubles as a marinade!

Provided by Karina

Categories Salad

Time 25m

Number Of Ingredients 18

Ingredients

2 tablespoons olive oil
juice of 1 lemon ((1/4 cup fresh squeezed lemon juice))
2 tablespoons water
2 tablespoons red wine vinegar
2 tablespoons fresh chopped parsley
2 teaspoons dried basil
2 teaspoons garlic (, minced)
1 teaspoon dried oregano
1 teaspoon salt
cracked pepper (, to taste)
1 pound (500 g) skinless, boneless chicken thigh fillets (or chicken breasts)
4 cups Romaine ((or Cos) lettuce leaves, washed and dried)
1 large cucumber (diced)
2 Roma tomatoes (diced)
1 red onion (sliced)
1 avocado (sliced)
1/3 cup pitted Kalamata olives ((or black olives), sliced (optional))
Lemon wedges (to serve)

Steps:

Whisk together all of the marinade/dressing ingredients in a large jug. Pour out half of the marinade into a large, shallow dish. Refrigerate the remaining marinade to use as the dressing later.
Add the chicken to the marinade in the bowl; marinade chicken for 15-30 minutes (or up to two hours in the refrigerator if time allows). While waiting for the chicken, prepare all of the salad ingredients and mix in a large salad bowl.
Once chicken is ready, heat 1 tablespoon of oil in a grill pan or a grill plate over medium-high heat. Grill chicken on both sides until browned and completely cooked through.
Allow chicken to rest for 5 minutes; slice and arrange over salad. Drizzle salad with the remaining UNTOUCHED dressing. Serve with lemon wedges.

Nutrition Facts : Calories 336 kcal, Carbohydrate 13 g, Protein 24 g, Fat 21 g, SaturatedFat 3 g, Cholesterol 107 mg, Sodium 271 mg, Fiber 6 g, Sugar 4 g, ServingSize 1 serving

CITRUS CHICKEN

Citrus Chicken image

Provided by Guy Fieri

Categories main-dish

Time 7h45m

Yield 6 to 8 servings

Number Of Ingredients 18

Ingredients

4 pounds bone-in chicken thighs
3/4 cup freshly squeezed orange juice, about 2 oranges
2 tablespoons grated orange zest
1 teaspoon salt
2 teaspoons freshly cracked black pepper
1 teaspoon chiffonade fresh mint leaves
1 1/2 tablespoons chiffonade basil leaves
3 tablespoons white balsamic vinegar
3 tablespoons minced shallots
1 tablespoon celery seeds
Glaze, recipe follows
1 tablespoon olive oil
1 tablespoon minced shallots
1 teaspoon minced ginger
1/2 cup orange marmalade (look for marmalade with small rinds)
1/4 cup sweet chili sauce
1 tablespoon white balsamic vinegar
1/4 cup reserved marinade, strained

Steps:

Combine all the ingredients in a large resealable plastic bag and refrigerate for 6 to 8 hours.
Preheat the oven to 350 degrees F.
Remove the chicken from the marinade, reserving 1/4 cup for Glaze and put the chicken in a 13-by-9-inch pan and bake for 45 minutes. Baste with the Glaze, turn the pieces over and bake for an additional 15 to 25 minutes, basting every 7 minutes. Remove from the oven and arrange the chicken on a serving platter.
In a small saucepan, over medium-high heat, add the olive oil. When the oil is hot add the shallots and ginger and saute for 3 minutes. Add the remaining ingredients and reduce heat to a low simmer. Cook for 15 minutes. Baste the chicken with the glaze after 45 minutes.

5-MINUTE CITRUS CHICKEN SALAD

5-Minute Citrus Chicken Salad image

Get a burst of spring flavor from this tasty main course salad. Only you'll know it's a cinch to make!

Provided by My Food and Family

Categories Home

Time 5m

Yield Makes 4 servings, 2-1/2 cups each.

Number Of Ingredients 7

Ingredients

8 cups baby spinach leaves
3 cups chopped cooked chicken breast (about 3/4 lb.)
1 can (11 oz.) mandarin oranges, drained
1 cup sliced mushrooms
1/4 cup OSCAR MAYER Real Bacon Bits
1/4 cup KRAFT Balsamic Vinaigrette Dressing
1/4 cup pecan pieces

Steps:

Toss spinach, chicken, oranges, mushrooms and bacon bits in large bowl.
Drizzle with dressing just before serving; toss lightly.
Sprinkle with pecans.

Nutrition Facts : Calories 300, Fat 12 g, SaturatedFat 2 g, TransFat 0 g, Cholesterol 80 mg, Sodium 470 mg, Carbohydrate 0 g, Fiber 5 g, Sugar 0 g, Protein 34 g

GRILLED CHICKEN CITRUS SALAD

Grilled Chicken Citrus Salad image

This is a wonderful refreshing summer recipe. Very good! A must try.

Provided by WAILAKIJACKIE

Categories Salad Green Salad Recipes Romaine Lettuce Salad Recipes

Time 2h45m

Yield 4

Number Of Ingredients 12

Ingredients

½ cup orange juice
¼ cup lime juice
2 shallots, minced
2 cloves garlic, minced
1 teaspoon chili powder
1 teaspoon ground cumin
1 teaspoon white sugar
4 (4 ounce) skinless, boneless chicken breast halves
8 cups torn romaine lettuce
2 oranges - peeled, segmented, and chopped
2 stalks celery, sliced
4 green onions, chopped

Steps:

In a mixing bowl, whisk together orange juice, lime juice, shallots, garlic, chili powder, cumin, and sugar. Pour 1/2 of this mixture into a large, resealable plastic bag, and add the chicken breasts. Seal, and refrigerate for at least 2 hours. Refrigerate the remaining dressing.
Preheat an outdoor grill for medium-high heat. In a large salad bowl, toss romaine lettuce with oranges, celery, and green onions. Set aside.
Lightly oil grate, and place chicken on grill. Discard the marinade from the chicken. Cook for 6 to 8 minutes each side, or until juices run clear when pierced with a fork. Remove chicken from grill, and slice into thin strips.
Toss salad with reserved dressing, and top with sliced chicken.

Nutrition Facts : Calories 237.6 calories, Carbohydrate 26.1 g, Cholesterol 65.9 mg, Fat 2.2 g, Fiber 5.6 g, Protein 30 g, SaturatedFat 0.5 g, Sodium 112.6 mg, Sugar 14.6 g

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