Rosemary Orange Chicken Salad

Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 4 servings


  • 1 tablespoon coconut oil
  • 2 large boneless skinless chicken breasts cubed
  • 5 cups chopped Romaine lettuce
  • 1 large avocado peeled and sliced
  • 1/4 cup chopped green onions
  • 3 medium mandarin oranges peeled and segmented
  • 1/2 cup chopped pecans
  • 1/3 cup orange juice
  • 1 tablespoon minced rosemary
  • 1 tablespoon apple cider vinegar
  • 1 tablespoon extra virgin olive oil
  • 1 clove garlic minced
  • sea salt and freshly ground black pepper to taste


  • In a large skillet over medium heat, heat coconut oil.
  • To the skillet, add the chicken and cook for 10 to 15 minutes, until chicken is no longer pink in the center.
  • In a large bowl, place the chicken and next 5 ingredients (lettuce through pecans) and toss.
  • In a small bowl, mix the remaining 6 ingredients (orange juice through salt and pepper), pour over salad and serve.


SERVING SUGGESTION: Stir-fried zucchini, yellow squash and red bell pepper.
NUTRITION: 422 Calories; 26g Fat (54.3% calories from fat); 31g Protein; 19g Carbohydrate; 6g Dietary Fiber; 68mg Cholesterol; 90mg Sodium. Exchanges: 0 Grain (Starch); 4 Lean Meat; ½ Vegetable; 1 Fruit; 5 Fat.
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