This easy fresh orange and chicken Salad starts with leftover cooked chicken or chicken from a rotisserie chicken. Add to the mix is fresh orange pieces, raspberries, nuts, seeds and bacon! All tossed in an orange soy dressing.

orange chicken salad in wooden salad bowl with wooden spoons

Why I love this orange chicken salad

  • This chicken salad is the perfect use for leftover cooked chicken or with chicken from a rotisserie chicken!
  • This salad is loaded with great flavours and textures.
  • I absolutely loved the salad dressing on this one. Full of orange flavour, with a hint of soy sauce, it also is an oil-free salad dressing, which was such a nice change.

Ingredients and Substitutions

Chicken – As mentioned above, if you don’t have left-over roast chicken already, pick up a rotisserie chicken and use the chicken from that.

Oranges – you’ll need fresh oranges for the orange segments, as well as juice and zest for the dressing. One or two navel oranges or a few more smaller oranges will work. Use whatever type of oranges you have or enjoy. Canned mandarin oranges would be a great option anytime, as well.

Goat Cheese – I used goat cheese here, but feta would be nice, or skip the cheese altogether for a dairy free salad.

Cook’s Notes

This salad is a bit of a kitchen sink salad. I added raspberries from the fridge and walnuts from the pantry. Any fresh or dried fruit (dried cranberries would be great!), nuts and seeds would be great.

How to Supreme Fresh Oranges

Unfortunately, we can’t just chop up fresh orange to add to salads. There’s all that bitter pith and those pesky membranes that we’d rather not eat with our salad. So when it comes to oranges, we need to “supreme” them. It’s a fancy term, but what it means is that we want to cut the orange segments out, while leaving the bitter, white pith behind.

To supreme and orange, use a sharp knife to cut away the peel and white pith layer, just exposing the fruit. Then, carefully cut a v-shaped cut between the thin white membrane that separates the orange segments, to create a lovely chunk of orange with no nasty stuff.

orange chicken salad in wooden salad bowl with wooden spoons

orange chicken salad in wooden salad bowl with wooden spoons

Get the Recipe: Easy Orange and Chicken Salad

This easy chicken orange salad is the perfect use for leftover cooked chicken! Lots of great flavours and textures, all tossed in an orange soy dressing.
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Prep Time: 10 minutes
Total Time: 10 minutes
Yield: 4 servings

Ingredients

For the salad:

  • 4 cups leaf lettuce, chopped
  • 2 cups cooked chicken, sliced or diced (about 2 small breasts)
  • 2 slices cooked bacon, crumbled (optional)
  • 1 cup fresh raspberries
  • 2 fresh oranges, peeled and cut into segments (*see Notes for how to cut oranges)
  • 1/4 cup chopped walnuts, or pecans
  • 1/3 cup goat cheese crumbles, or feta

For the salad dressing:

  • 1 teaspoon orange zest
  • 1/2 cup freshly squeezed orange juice
  • 1 clove garlic, minced
  • 1 Tablespoon soy sauce
  • 1 teaspoon honey
  • Pinch fresh minced ginger
  • Salt and freshly ground pepper, to taste

Instructions
 

  • Prepare salad dressing by combining all ingredients in a small bowl or jar. Whisk or shake to combine. Set aside.
  • Line a salad bowl with the chopped lettuce. Top with chicken, bacon, raspberries, oranges, walnuts and goat cheese crumbles. Drizzle with salad dressing. Toss to coat. Enjoy!

Notes

To supreme and orange, use a sharp knife to cut away the peel and white pith layer, just exposing the fruit. Then, carefully cut a v-shaped cut between the thin white membrane that separates the orange segments, to create a lovely chunk of orange with no nasty stuff.
Cuisine: American
Course: Salad
Author: Jennifer Maloney
Serving: 1serving, Calories: 334kcal, Carbohydrates: 25g, Protein: 26g, Fat: 15g, Saturated Fat: 5g, Polyunsaturated Fat: 5g, Monounsaturated Fat: 4g, Trans Fat: 0.03g, Cholesterol: 64mg, Sodium: 441mg, Potassium: 1040mg, Fiber: 7g, Sugar: 14g, Vitamin A: 17962IU, Vitamin C: 103mg, Calcium: 164mg, Iron: 3mg
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