This Orange Grilled Chicken Salad is full of amazing flavors and textures. In terms of flavor, the salad has juicy, sweet oranges that perfectly complement the grilled chicken. Delightful little pieces of candied ginger are sprinkled to add a sweet zing. For a satisfying crunch, this grilled chicken salad includes clusters of fried ramen noodles. A zesty, homemade honey-orange dressing ties the entire dish together for a well-balanced salad that is as enjoyable as it is healthy.
This delicious, balanced salad dish is easy to prepare in less than 30 minutes, making it a perfect dish for any night of the week. Scroll down to see how you can make this fresh Orange Grilled Chicken Salad!
Ingredients
- 1.5 lbs Chicken breast
- 1 package Ramen noodles
- 1 cup Vegetable or canola oil for frying
- 1/4 cup Candied ginger
- 2 Oranges
- 16 oz Baby Spinach
- 1/4 cup Extra virgin olive oil
- 2 Tbsp Rice vinegar
- 2 Tbsp Mayo
- 1 Tbsp Honey
- 1/4 cup Orange juice, freshly squeezed
- 1/2 tsp Salt
- 1/4 tsp Pepper
Instructions
The first step in making the Orange Grilled Chicken Salad is to cook the chicken. Sprinkle the chicken breast with 1/2 tsp salt and 1/4 tsp pepper. Grill the chicken breast cutlets for 20 minutes, turning them over halfway through cooking. Alternatively, you can cook the chicken in a pan on the stovetop. Cook the chicken through to an internal temperature of 165ºF. Once the chicken is finished cooking, remove from heat and cut it into bite-sized pieces.
While the chicken is cooking, prepare other toppings for the grilled chicken salad. First, break up the ramen noodles into bite sized chunks. Pour 1 cup of vegetable or canola oil into a sauce pan and heat it over medium heat for 3 minutes. Fry the ramen noodle pieces in the oil for 1 minute. Turn the pieces over after half a minute of frying to ensure they fry evenly. The ramen noodle pieces will turn brown as they fry. Be careful not to overcook them as they will quickly burn.
Next, chop the candied ginger into small pieces.
Slice the oranges and remove the peels. Cut the orange slices into bite-sized pieces.
Finally, make the honey-orange dressing. Mix freshly-squeezed orange juice with extra virgin olive oil, rice vinegar, honey, and mayonnaise in a small bowl.
All that’s left is to assemble the Orange Grilled Chicken Salad. Top baby spinach with grilled chicken, ramen noodle clusters, oranges, candied ginger, and orange dressing.
If you like this recipe, you may also like Grilled Chicken Salad with Candied Pecans and Citrus Dressing, or Healthy Greek Grilled Chicken Salad. Subscribe via email or follow on Instagram for more recipes like these!
Orange Grilled Chicken Salad
Ingredients
- 1½ lb Chicken breast
- 1 package Ramen noodles
- 1 cup Vegetable or canola oil for frying
- ¼ cup Candied ginger
- 2 Oranges
- ¼ cup Extra virgin olive oil
- 2 Tbsp Rice vinegar
- 2 Tbsp Mayonnaise
- ¼ cup Orange juice freshly squeezed
- 1 Tbsp Honey
- ½ tsp Salt
- ¼ tsp Pepper
- 16 oz Baby spinach
Instructions
- Sprinkle the chicken breast with 1/2 tsp salt and 1/4 tsp pepper. Grill the cutlets for 20 minutes, turning them over halfway through cooking. Alternatively, you can cook the chicken in a pan on the stovetop. Cook the chicken through to an internal temperature of 165ºF. Once the chicken is finished cooking, remove from heat and cut it into bite-sized pieces.
- While the chicken is cooking, break up the ramen noodles into bite-sized clusters. Pour 1 cup of vegetable or canola oil into a sauce pan and heat the oil over medium heat for 3 minutes. Put the ramen noodle pieces into the hot oil and fry them for 1 minute. Turn the pieces over after half a minute of frying to ensure they fry evenly. The ramen noodle pieces will quickly brown as they fry—be careful not to overcook them.
- Chop candied ginger into small pieces. Slice the oranges, remove the peels, and cut the orange slices into bite-sized pieces.
- Make the orange dressing. Mix freshly-squeezed orange juice with extra virgin olive oil, rice vinegar, honey, and mayonnaise in a small bowl.
- Assemble the grilled chicken salad. Top baby spinach with grilled chicken, ramen noodle clusters, oranges, candied ginger, and honey-orange dressing.
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