By Salad Days
Orange, Almond & Chicken Salad
11 steps
Prep:15hCook:15h
A refreshing and hearty salad featuring roasted lemon-herb chicken breast, sweet Egyptian orange segments, soaked almonds, and briny black olives on a bed of mixed greens. Tossed with a zesty Dijon lemon vinaigrette and served with toasted bread, this salad strikes a perfect balance of savory, citrusy, and nutty flavors.
Updated at: Tue, 20 May 2025 13:58:00 GMT
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Ingredients
2 servings
1boneless skinless chicken breast
large
1 Tbspolive oil
1 tsplemon juice
½ tspDijon mustard
optional for extra tang
½ tspgarlic powder
clove garlic, minced
¼ tspdried thyme
or rosemary
salt
to taste
black pepper
to taste
3 cupsMixed Salad Greens
arugula, romaine, baby spinach
1Chicken Breast
Cooked, large breast, roasted or grilled, sliced
1Orange
Egyptian, medium, peeled and segmented, or substitute with any sweet, seedless orange
2 TbspAlmonds
Soaked, peeled if desired
2 TbspBlack Olives
sliced
2 slicessourdough
Bread, for side, crusty, or baguette, lightly toasted
1 tspHoney
optional, for balance
Instructions
Step 1
Prepare the Vinaigrette:
Step 2
In a small bowl or jar, whisk together Dijon mustard and lemon juice.
Step 3
Slowly drizzle in olive oil while whisking until emulsified.
Step 4
Add honey (optional), salt, and pepper to taste. Set aside.
Step 5
Assemble the Salad:
Step 6
In a large bowl, toss the salad greens with a light amount of the vinaigrette.
Step 7
Add sliced roasted chicken, orange segments, soaked almonds, and olives.
Step 8
Gently toss again or arrange ingredients over the greens for a more composed look.
Step 9
Serve:
Step 10
Plate the salad and drizzle additional vinaigrette on top if desired.
Step 11
Serve with toasted bread on the side.
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