Chicken salad with oranges: recipe. Video

The combination of juicy meat and sweet aromatic fruits has been present in culinary practice since the Middle Ages. Cold snacks also did not pass this trend. Gourmets are not very fond of sweet pork or beef, but they are happy to experiment with poultry, especially chicken, recognizing its “duet” with citrus as one of the most successful.

Three original versions of the chicken and orange salad recipe, try and choose:

• chicken salad with oranges and honey;

• salad with chicken, oranges and carrots;

• chicken breast salad with oranges and feta.

You will need:

• 3 skinless and boneless chicken breasts;

• 4 cups lettuce leaves (frieze, radicchio, corn, baby spinach)

• 1 medium red pepper;

• 3 medium oranges;

• 50 g of almonds, cut into “petals”;

• 6 cloves of garlic;

• 2 tablespoons of light liquid honey;

• 1,5 teaspoons dried thyme

• 2 tablespoons of olive oil;

• 2 tablespoons white wine vinegar

• 1/2 shallots;

• salt and freshly ground black pepper.

1. Rinse the chicken breasts under running water and pat dry with paper towels. Remove the zest from one orange and squeeze the juice, pour 2 tablespoons of freshly squeezed juice into an airtight container and set aside. Peel and chop 4 garlic cloves.

2. Combine the marinade of orange juice, zest, garlic, honey and thyme, pour into a tight plastic bag with a zip fastener, put the chicken there, shake several times so that the meat is marinated on all sides, and refrigerate for an hour or more …

3. Preheat a skillet, remove the chicken and fry it, season with a little salt or pepper. The finished chicken should be golden on the outside and slightly pink on the inside.

4. While the chicken is roasting, prepare a salad dressing. Peel and mince the remaining garlic. Peel and chop the shallots. Place the garlic and shallots in a small bowl, add the olive oil and vinegar, reserved orange juice, dried thyme, whisk well.

5. Remove the stalk from the pepper, peel it of seeds and cut into strips. Cut the peel from the oranges, cut the pulp into segments with a sharp knife. Cut the prepared lightly chilled chicken into small pieces. Rinse the salad greens and pat dry with kitchen and paper towels. In a deep bowl, combine the chicken, orange pulp, pepper, lettuce, almonds, add the dressing, stir and serve.

You will need:

• 500 g skinless and boneless chicken breasts;

• 1/4 cup teriyaki sauce

• 8 cups mixed salad greens

• 2 orange;

• 1 medium carrots;

• 1/4 cup almonds, chopped into “petals”;

• 3 tablespoons finely chopped green onions

• 2 tablespoons white wine vinegar

• 2 tablespoons of olive oil;

• 1 a tablespoon of soy sauce;

• 2 teaspoons of sugar;

• 1/2 teaspoon ground ginger

• 1/4 teaspoon of salt and pepper.

1. Cut the chicken breasts into 2–2,5 cm cubes, place them in a tight plastic bag with a zip fastener, pour in the teriyaki sauce, shake well several times and leave to marinate in the refrigerator for 1–2 hours.

2. Fry the marinated chicken and let cool. Fry the almonds in a dry skillet until bright golden brown. Peel the carrots, rinse, dry and grate on a coarse grater. Cut the peel off the orange with a “ribbon”, cut out segments of the pulp with a sharp knife, put it in a bowl. Combine sautéed chicken with oranges, carrots, lettuce, almonds, and green onions.

3. Combine the dressing by whisking the olive oil with vinegar, sugar, salt, black pepper, ginger and soy sauce.

4. Season the salad, stir and serve. You can make this salad with chicken legs and orange, but this dish will be more fatty.

Teriyaki sauce is made on the basis of soy sauce, adding oriental cook wine mirin, sugar and other spices

You will need:

• 500 g skinless and boneless chicken breasts;

• 4 cups salad greens

• 1 sweet yellow pepper;

• 1 cup cherry tomatoes

• 1/2 cup carrots, cut into match-sized slices

• Xnumx g feta cheese;

• 1/4 cup chopped green onions

• 3 tablespoons orange juice

• 1 tablespoon white wine vinegar

• 1 tablespoon of olive oil;

• 1/8 teaspoon of salt and ground black pepper;

• 2 tablespoons toasted almonds, chopped into petals.

Fry the chicken in a grill pan. Let cool slightly and cut into long slices.

Cut the peel from the oranges and cut out the pulp. Cut off the stalk of the pepper, remove the seeds, rinse the vegetable, dry and cut into strips. Cut the tomatoes in half.

In a salad bowl, combine the chicken, orange pulp, peppers, carrots, lettuce, cherry tomatoes, almonds, and green onions. Chop the feta.

Whisk the olive oil, vinegar, orange juice and spices. Season the salad, mix and serve.