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Rosemary Orange Chicken Salad
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Prep Time
10
minutes
mins
Cook Time
10
minutes
mins
Total Time
20
minutes
mins
Servings
4
servings
Ingredients
1x
2x
3x
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
Instructions
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.
Notes
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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