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.
2cupscooked chicken, sliced or diced (about 2 small breasts)
2slicescooked bacon, crumbled (optional)
1cupfresh raspberries
2fresh oranges, peeled and cut into segments (*see Notes for how to cut oranges)
1/4cupchopped walnuts, or pecans
1/3cupgoat cheese crumbles, or feta
For the salad dressing:
1teaspoonorange zest
1/2cupfreshly squeezed orange juice
1clovegarlic, minced
1Tablespoonsoy sauce
1teaspoonhoney
Pinchfresh minced ginger
Salt and freshly ground pepper, to taste
Prevent your screen from going dark
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.