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5
from 1 vote
Chopped Crispy Citrus Chicken Salad
This chopped winter salad is packed with crispy rotisserie chicken, bright winter citrus, pomegranates, toasted pine nuts, fresh herbs and hearty bed of Tuscan kale then tossed in an orange dijon dressing.
Prep Time
20
minutes
mins
Cook Time
5
minutes
mins
Total Time
25
minutes
mins
Course:
Salads
Cuisine:
American
Keyword:
chopped citrus chicken salad, chopped crispy citrus chicken salad, citrus chicken salad
Servings:
4
servings
Author:
Gina Matsoukas
Ingredients
For the Dressing:
2
tablespoons
extra virgin olive oil
1
small shallot
thinly sliced
2
tablespoons
Dijon mustard
1/4
cup
fresh squeezed orange juice
salt and pepper to taste
For the Salad
1
tablespoon
coconut oil
2
cups
shredded rotisserie chicken
1/2
cup
fresh squeezed orange juice
4
cups
chopped lacinto kale
4
cups
chopped lettuce
romaine, red leaf, green leaf
pomegranate arils from 1/2 pomegranate
orange segments from 1 orange
handful chopped mint
handful chopped tarragon
1/4
cup
toasted pine nuts
salt and pepper to taste
Instructions
For the Dressing:
Combine all ingredients in a small bowl and whisk together.
For the Salad:
Place coconut oil in a skillet (cast iron if you have it) over medium heat.
Once melted, add shredded chicken and let cook until crispy, about 5 minutes.
Add the orange juice, toss to combine and cook until juice is absorbed into chicken/cooks off. Set aside.
Combine the lettuce, kale, pomegranates, oranges, herbs and pine nuts in a large bowl.
Place the chicken on top, pour desired amount of dressing into the bowl and toss until well combined.
Season with salt and pepper to taste and serve.
Video
Nutrition
Serving:
1
SERVING
|
Calories:
653
kcal
|
Carbohydrates:
67
g
|
Protein:
42
g
|
Fat:
29
g
|
Saturated Fat:
7
g
|
Polyunsaturated Fat:
17
g
|
Cholesterol:
109
mg
|
Sodium:
798
mg
|
Fiber:
12
g
|
Sugar:
37
g