Orange and Chicken Salad


4 boneless, skinless chicken breast halves

2 tablespoons lime juice

1 tsp crushed hot red pepper

3 medium-size naval oranges, in sections

2 tbs fresh cilantro, chopped

1 and 1/2 medium red bell peppers, julienned

1 head romaine

1 bunch radishes, sliced


2 to 3 tbs. coarsely chopped fresh ginger

1 tbs red wine vinegar

2 to 3 tbs rice vinegar

2 tbs water

1 tbs honey

1 tbs low-sodium soy sauce or liquid amino acids

1 tbs minced fresh basil

1/2 tsp crushed hot red pepper

1/4 cup peanut oil 


Marinate chicken in lime juice and crushed hot pepper; refrigerate for at least 4 hours. Bake, covered at 300 degrees Fahrenheit or until the chicken is cooked through. 

Mix together all dressing ingredients. Separate oranges into sections. Slice chicken in 1/2-inch-thick pieces. Toss the chicken with the remaining dressing., cilantro, red bell peppers and orange sections. Place the lettuce on the plate. Add chicken mixture. Garnish with radish slices. Enjoy!

Serves: 6 

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