Chicken, Avocado, and Orange Salad

Gluten Free
Dairy Free
Health score
28%
Chicken, Avocado, and Orange Salad
15 min.
4
462kcal

Suggestions


Looking for a refreshing and nutritious dish that’s perfect for any occasion? Look no further than this delightful Chicken, Avocado, and Orange Salad! Bursting with vibrant flavors and textures, this salad is not only gluten-free and dairy-free but also incredibly easy to prepare, making it an ideal choice for a quick lunch or a light dinner.

The combination of tender, juicy chicken breast, creamy avocado, and sweet, zesty oranges creates a harmonious balance that will tantalize your taste buds. The mixed salad greens add a crisp freshness, while the homemade vinaigrette, made with extra-virgin olive oil and sherry vinegar, ties everything together beautifully. In just 15 minutes, you can whip up this colorful dish that serves four, making it perfect for family meals or gatherings with friends.

With a caloric breakdown that emphasizes healthy fats and lean protein, this salad not only satisfies your hunger but also nourishes your body. Whether you’re looking for a side dish to complement your main course or a standalone meal that’s both filling and light, this Chicken, Avocado, and Orange Salad is sure to impress. Dive into this culinary delight and enjoy a burst of flavors that will leave you feeling refreshed and satisfied!

Ingredients

  •  avocado firm pitted ripe peeled sliced
  • 10 ounce salad greens mixed such as bibb and radicchio, or romaine blend
  • large navel oranges 
  • tablespoons olive oil extra-virgin
  • tablespoons orange juice 
  • cup onion red thinly sliced
  • tablespoons red wine vinegar 
  • pound chicken breast halves boneless skinless

Equipment

  • bowl
  • knife
  • whisk
  • cutting board

Directions

  1. In a small bowl, whisk together the vinegar, orange juice, oil, salt, and freshly ground pepper until well blended. Cook chicken breasts in boiling, salted water 10 minutes, or until chicken is no longer pink inside.
  2. Remove chicken and cool 5 minutes on a cutting board; slice into long strips.
  3. Transfer warm chicken to a bowl and toss with a few tablespoons of the dressing. Season to taste with salt and freshly ground pepper. With a sharp knife, remove orange peel and white pith from oranges; slice crosswise into thin rounds. In a large bowl, toss onion and lettuce with remaining vinaigrette. Divide between bowls and top salads with the chicken, oranges, and avocado slices.

Nutrition Facts

Calories462kcal
Protein22.96%
Fat60.11%
Carbs16.93%

Properties

Glycemic Index
29.75
Glycemic Load
1.64
Inflammation Score
-8
Nutrition Score
24.759565000949%

Flavonoids

Cyanidin
0.17mg
Epicatechin
0.19mg
Epigallocatechin 3-gallate
0.08mg
Eriodictyol
0.01mg
Hesperetin
16.32mg
Naringenin
5.15mg
Apigenin
0.02mg
Luteolin
0.52mg
Isorhamnetin
2mg
Kaempferol
0.27mg
Myricetin
0.02mg
Quercetin
8.28mg

Nutrients percent of daily need

Calories:462.2kcal
23.11%
Fat:31.54g
48.52%
Saturated Fat:4.65g
29.06%
Carbohydrates:19.99g
6.66%
Net Carbohydrates:14.38g
5.23%
Sugar:8.69g
9.66%
Cholesterol:72.57mg
24.19%
Sodium:156.89mg
6.82%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:27.1g
54.21%
Vitamin C:71.45mg
86.6%
Vitamin B3:13.47mg
67.35%
Vitamin B6:1.14mg
57.09%
Selenium:36.98µg
52.83%
Phosphorus:321.65mg
32.17%
Vitamin E:4.4mg
29.31%
Potassium:979.92mg
28%
Vitamin B5:2.65mg
26.47%
Folate:105.41µg
26.35%
Vitamin K:23.59µg
22.47%
Fiber:5.6g
22.42%
Vitamin A:1103.21IU
22.06%
Magnesium:64.79mg
16.2%
Vitamin B2:0.26mg
15.48%
Manganese:0.27mg
13.45%
Vitamin B1:0.2mg
13.41%
Copper:0.21mg
10.45%
Zinc:1.26mg
8.39%
Iron:1.49mg
8.25%
Calcium:61.81mg
6.18%
Vitamin B12:0.23µg
3.78%
Source:My Recipes