Orange Chicken Salad with Toasted Almonds and Fresh Vegetables Recipe
A refreshing and colorful Chicken Salad featuring tender chicken breast, fresh vegetables, and citrus accents, tossed in a creamy dressing and topped with toasted slivered almonds for crunch. Perfect for a light lunch or a stylish appetizer.
- Prep Time: 15 minutes
- Cook Time: 8 minutes
- Total Time: 2 hours 23 minutes
- Yield: 8 servings
- Category: Salad
- Method: Baking
- Cuisine: American
Ingredients
Salad
- 2 large oranges (peeled and sliced into wheels)
- 4 cups cooked and diced chicken breast
- 3/4 cup sliced celery
- 1/3 cup chopped green onion or chives
- 1/3 cup chopped yellow or orange bell pepper
- Lettuce leaves for serving
Dressing
- 1 teaspoon orange zest
- 1/2 cup sour cream
- 1/2 cup mayonnaise
- 1 tablespoon lemon juice
- 1 tablespoon granulated sugar
- Salt and pepper, to taste
Topping
- 1/2 cup slivered almonds
Instructions
- Combine salad ingredients: In a large bowl, mix together the cooked chicken, sliced celery, chopped green onion or chives, and chopped bell pepper until well combined.
- Prepare the dressing: In a separate bowl, whisk together sour cream, mayonnaise, lemon juice, granulated sugar, orange zest, and salt and pepper to taste until the dressing is smooth and creamy.
- Mix dressing with salad: Pour the dressing over the chicken mixture, stirring gently to coat all the ingredients evenly. Cover the bowl and refrigerate for 2 to 3 hours to allow the flavors to meld.
- Toast almonds: While the salad chills, spread the slivered almonds on a baking sheet. Toast them in a preheated oven at 350°F (175°C) for approximately 8 minutes or until they turn golden brown. Keep an eye to prevent burning.
- Assemble and serve: Arrange lettuce leaves on a serving platter. Spoon the chilled chicken salad onto the greens, creating a mound in the center. Place the orange slices around the salad and sprinkle the toasted almonds on top for a delightful crunch and added flavor.
Notes
- For best results, use cooked chicken breast that is tender and well-seasoned.
- Adjust the amount of sugar in the dressing based on your preference for sweetness.
- If allergic to almonds, substitute with toasted sunflower seeds or omit entirely.
- To save time, the dressing can be made ahead and refrigerated separately.
- This salad can be served as a light meal or as part of a party spread.
