Back to Orange Grilled Chicken Green Salad

Print Options


Card Sizes

Orange Grilled Chicken Green Salad Recipe

Orange Grilled Chicken Green Salad Recipe

This refreshing salad from Sue McKenney of Eagle, Michigan makes a wonderful light supper on a warm summer evening. Or leave out the chicken and serve it as a side dish to enhance any main course. It's sure to become a favorite at your house, too.
TOTAL TIME: Prep/Total Time: 30 min. YIELD:4 servings


  • 4 boneless skinless chicken breast halves (1 pound)
  • 1/3 cup raspberry vinegar
  • 1/4 cup sugar
  • 3 tablespoons orange juice
  • 2 tablespoons olive oil
  • 2 tablespoons minced fresh parsley
  • 1/2 teaspoon salt
  • 1/4 teaspoon coarsely ground pepper
  • 1/4 teaspoon hot pepper sauce
  • 6 cups torn mixed salad greens
  • 2 celery ribs, thinly sliced
  • 1 cup orange sections
  • 1/2 cup thinly sliced red onion
  • 1/4 cup dried cranberries
  • 1/4 cup slivered almonds, toasted


  • 1. Grill chicken, uncovered, over medium heat for 6-8 minutes on each side or until juices run clear. Slice and set aside. In a small bowl, combine the vinegar, sugar, orange juice, oil, parsley, salt, pepper and hot pepper sauce; set aside.
  • 2. In a large bowl, combine the salad greens, celery, orange sections, onion and cranberries. Divide among individual serving plates. Top with chicken. Drizzle with dressing. Sprinkle with almonds. Yield: 4 servings.

Nutritional Facts

2 cups: 352 calories, 14g fat (2g saturated fat), 63mg cholesterol, 393mg sodium, 30g carbohydrate (0 sugars, 5g fiber), 27g protein. Diabetic Exchanges: 3 lean meat, 1 vegetable, 1 fruit, 1 fat, 1/2 starch.

Reviews for Orange Grilled Chicken Green Salad

Average Rating
Loading Image