Orange Balsamic Chicken Salad

National Chicken Council
  • Yield: 4 servings
  • Prep: 15 mins
  • Cook: 10 mins


Orange Balsamic Vinaigrette:
1/4cup extra-virgin olive oil
1/8cup orange juice
1/8cup balsamic vinegar
1tablespoon Dijon mustard
Chicken Salad:
2cups precooked grilled chicken breast strips
1 yellow bell pepper, cut in 4 large pieces, seeded
8ounces pre-washed salad greens mix
1/4cup crumbled Gorgonzola cheese
1/4cup chopped walnuts
1large tomato, diced


  1. Orange Balsamic Vinaigrette: In small bowl, whisk together olive oil, orange juice, balsamic vinegar and Dijon mustard.
  2. Chicken Salad: Place cooked chicken breast strips in large bowl. Cover with ¼ cup vinaigrette, toss well to coat and marinate at room temperature for one-half hour. Reserve remaining dressing for salad.
  3. Preheat broiler. Place pepper pieces under broiler and cook, turning, until beginning to char, about 3 – 4 minutes per side. Remove from broiler, cool and slice into strips.
  4. In serving bowl, combine chicken strips, pepper strips, lettuce leaves, Gorgonzola cheese, walnuts and diced tomato. Toss very well to mix. Add additional salad dressing and toss again to coat.

From Aviva Goldfarb’s Six O’Clock Scramble.

Nutritional Info *per serving

  • Glycemic Load 0.44
  • Calories 360
  • Fat 24g
  • Saturated Fat 4.5g
  • Polyunsaturated Fat 5g
  • Monounsaturated Fat 13g
  • Cholesterol 65mg
  • Sodium 260mg
  • Potassium 660mg
  • Carbohydrate 11g
  • Fiber 3g
  • Sugars 4g
  • Protein 28g
  • Trans Fat 0g
  • Vitamin A 40%
  • Vitamin C 170%
  • Calcium 15%
  • Iron 10%