Asian Citrus Chicken Salad

Ellen Whiteman

Asian Citrus Chicken Salad is a healthy and refreshing salad with a tangy citrus flavor. It is made with skinless boneless chicken breast halves, mixed salad greens, oranges, and red bell pepper. The dressing is a combination of honey, low-sodium soy sauce, raspberry vinegar, ginger, orange rind, and fresh orange juice. This Paleo dish is perfect for those who are looking for a light and flavorful meal.

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🍗 Paleo

10 mins

20 mins

Nutritional Value



Total: 11Serves: 4
33/100 cup honey
2 tablespoons low-sodium soy sauce


33/100 cup raspberry vinegar
2 teaspoons ginger

grated peeled fresh

1 tablespoon orange rind


33/100 cup fresh orange juice
cooking spray
4 4-ounce skinless boneless chicken breast halves
8 cups mixed salad greens
3 oranges

peeled and sliced

1 red bell pepper

cut into thin strips


Step 1 : 

Combine first 6 ingredients in a medium bowl; stir well with a whisk. Set aside.

Step 2 : 

Coat a large nonstick skillet with cooking spray; place over medium-high heat. Add chicken. Spoon 2 tablespoons orange juice mixture over chicken; cook 5 minutes. Turn chicken, and spoon 2 tablespoons orange juice mixture over chicken. Cook 5 minutes or until done. Remove chicken, and let cool slightly.

Step 3 : 

Remove skillet from heat. Stir 4 teaspoons soy sauce into drippings in skillet. Set aside. Cut chicken into thin slices; set aside.

Step 4 : 

Place 2 cups salad greens on each of 4 plates. Arrange orange slices and bell pepper strips over greens. Drizzle 3 tablespoons orange juice mixture over each serving. Arrange sliced chicken over greens. Drizzle each serving with 1 teaspoon of orange juice mixture from pan.

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