Orange Ginger Chicken Salad

Chicken salad with an asian twist to enlighten your senses. Fresh and easy lunch or dinner. Make extra for a grab n’ go lunch for tomorrow!

Orange Ginger Chicken Salad

Yield: 2 Servings

Orange Ginger Chicken Salad


  • 7 oz. chicken (2 servings)
  • Morton Light Salt to taste
  • black pepper
  • 2 oranges, 1 juiced and 1 sectioned
  • 4 Tbsp lemon juice
  • 2 Tbsp cider vinegar
  • 1 Tbsp fresh ginger, grated
  • Dash cayenne pepper
  • Splenda to taste
  • 5 cloves garlic, minced
  • 1 1/2 tsp tarragon, dried
  • 2 servings lettuce, chopped


  1. Preheat pan over medium heat.
  2. Sprinkle chicken with salt and pepper.
  3. Add chicken to pan and fry for 7 min until browned.
  4. Add juice from one orange, sections from second orange, lemon juice, vinegar, ginger, cayenne, Splenda, garlic, and tarragon to pan and simmer for 15 minutes.
  5. Remove chicken from pan, cut into thin strips, and cool.
  6. Place chicken on lettuce and pour remaining sauce over top.

Nutritional Facts:

201.9 cal; 3.1 g fat; 19.8 g carb; 2.8 g fiber; 7.3 g sugar, 24.8 g protein

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