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Orange Chicken Salad Recipe

This salad is so easy to put together and makes a wonderful salad to bring to a church supper or get-together.—Barbara Bird, Scottsmoor, Florida

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Orange Chicken Salad Recipe

Prep/Total Time: 25 min.

Yield: 6 Servings

25 25

Ingredients

4 cups cubed cooked chicken breast
1 cup coarsely chopped pecans, toasted
1/2 cup chopped celery
1/2 cup mayonnaise
1/2 cup sour cream
1/4 teaspoon salt
1/8 teaspoon pepper
4 medium orange, peeled and sectioned
Romaine leaves, optional
Assorted crackers, optional

Directions

In a large bowl, combine the chicken, pecans and celery. Combine the mayonnaise, sour cream, salt and pepper; pour over salad and toss to coat. Fold in orange sections. Serve on individual lettuce-lined plates with assorted crackers. Yield: 6 servings.

Nutritional Facts 1 serving (1 cup) equals 496 calories, 35 g fat (6 g saturated fat), 92 mg cholesterol, 277 mg sodium, 15 g carbohydrate, 4 g fiber, 31 g protein.

Originally published as Orange Chicken Salad in Country Woman November/December 2004, p10

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.

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Reviews for Orange Chicken Salad

Orange Chicken Salad

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Reviewed on Jul. 28, 2012 by GailJay

Substituted drained, canned mandarin oranges for fresh orange and used low-fat mayonnaise to lighten it up. Will toast pecans next time to heighten the flavor and can use less.

Reviewed on Jul. 28, 2012 by GailJay

My family thought it was a great summer dinner salad.