Orange salad with chicken
4 servings
45 minutes
Orange salad with chicken is a harmonious blend of freshness and nutritional value. This recipe originates from European cuisine, where fruit accents are often used to add brightness and unique flavor to dishes. The sweetness of raisins and honey contrasts with the light acidity of oranges and lemon juice, creating a balanced and refreshing dish. Tender boiled chicken breast makes the salad hearty, while spinach or other greens add a touch of freshness. Flax seeds enrich the dish with healthy fats and texture. It is an ideal option for a light yet nutritious lunch or dinner that pleases the eye and delights the palate. The salad can be served as a standalone dish or as a side to main courses, with a citrus-based dressing adding completeness.
1
Boil a small piece of fillet (1 medium piece is enough), clean it, cut it into pieces, and salt it.
- Chicken breast fillet: 200 g
- Salt: pinch
2
Peel the oranges, break them into segments, and remove the seeds. Ideally, remove the membranes from each segment and cut them in half.
- Oranges: 2 pieces
3
Wash and tear spinach leaves by hand, or chop parsley/dill/other greens instead of spinach.
- Fresh spinach leaves: 1 bunch
4
Rinse the raisins with hot water. Mix with all previous ingredients. Add flax seeds (you can soak them in boiling water beforehand).
- Seedless raisins: 70 g
- Flax seeds (linseed): 15 g
5
Prepare the sauce separately: mix lemon juice (orange juice can be used), vegetable oil, and honey. Dress the salad and serve as a complete nutritious dish.
- Lemon juice: 20 ml
- Olive oil: 20 ml
- Wildflower honey: 0 g
