Orange Chicken Salad

Fall is here, which means a whole new array of produce to help you stick to diets and easy weight loss programs. This salad helps you make the seasonal transition to fall veggies without skipping a beat. It’s filling but refreshing and packed with zesty flavor that makes you forget it’s a healthy, low carb meal.

Chicken is an ideal ingredient when you’re trying to lose weight as it contains lean, complete protein. Lean protein fills us up, promotes healthy digestion and helps build lean muscle mass. The greater lean muscle mass we have in our bodies, the more calories we burn. The baby spinach is naturally low in fat and calories yet contains lots of dietary fiber, which is also filling and good for digestion. Spinach is also packed with a rich array of disease-fighting antioxidants and essential nutrients including iron, zinc, niacin, calcium, potassium, magnesium, manganese, copper and vitamins A, B6, C, E and K.

The oranges in this salad give it strong injection of immunity-boosting vitamin C. They are also rich in potassium, beta-carotene and soluble fiber. The walnuts add some crunch, as well as a nice dose of omega-3 fats, antioxidants, folate, melatonin and vitamin E.

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2 chicken breasts, skinless
2 navel oranges, peeled and sectioned
2 cups baby spinach
1 red bell pepper, diced
3 tbsps walnuts
¼ cup scallions, diced
1 tbsp extra virgin olive oil
Kosher salt and freshly ground black pepper to taste


2 tbsp white wine vinegar
2 tbsp extra virgin olive oil
2 tbsp fresh orange juice


2 tsp. orange zest
4 cup fresh orange juice
2 tbsp Manuka honey
2 garlic cloves, minced


Mix the marinade ingredient together until combined well. Put chicken breasts in a sealable container or plastic bag and pour the marinade over them. Seal the container and marinade the chicken breasts in the refrigerator for six hours or more.

Grill the chicken in a skillet with extra virgin olive oil. While the chicken cooks, mix all of the dressing ingredients together in a bowl.

When the chicken is done, chop into one-inch pieces. Place the baby spinach greens into two bowls. Add the chicken, orange slices, red bell pepper, scallions and walnuts.  Drizzle the dressing over each and serve.

Makes two servings.


Orange Chicken Salad

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