Orange Chicken Salad
It’s back-to-school and back-to-work time, which means back to crazy schedules for everyone! And if you’re like Tammy and you’ve got to prepare the kids too, it’s especially hectic! We’re always sad to kiss summer and holidays goodbye and know that with the change in seasons (and in schedules) we need a healthy diet more than ever to keep our immune system strong.
A great way to keep your immune system strong is to eat plenty of vitamin C-rich foods since vitamin C fights off free radicals that harm the body while it also helps to keep the immune system functioning normally. Plus, one of vitamin C’s many great ways to keep us healthy is that it makes collagen, protein that helps heal wounds–and that helps the skin to stay elastic and younger looking.
So get your vitamin C “fix” and immune-booster with this simple vitamin C rich recipe for your lunch today– Orange Chicken Salad!
Orange Chicken Salad
Serves: 2
Ingredients
- 3/4 cup light sesame ginger dressing, divided in 1/4 cup portions (look for a dressing that is has about 15-20 calories per tablespoon)
- 2 tsp toasted sesame oil, divided
- ¼ cup orange juice
- 2 chicken breasts, skin removed
- Oil in a spray container or cooking spray (like PAM) for spraying baking tray
- ½ bag (16 oz.) coleslaw mix (–you’ve probably seen these–shredded cabbage bags with a few slivers of shredded carrots)
- 10 pistachios, crushed
- 1 can (15 oz.) Mandarin oranges in juice or 1 can pineapple in its juices
- 1/4 cup jicama, sliced
Directions
Combine ¼ cup dressing, 1 tsp sesame oil, and orange juice in a big, sealable food storage bag. Place chicken breast in bag and marinate overnight.
Spray a baking sheet with cooking spray. Remove chicken from the bag using tongs and place on baking sheet.Throw out the marinade from the bag. Bake chicken at 350 degrees for about 30 minutes or until chicken is no longer pink.
Toss coleslaw mix, pistachios, jicama, ¼ cup dressing and 1 tsp sesame oil in a bowl. Put the slaw on a big plate or platter and arrange the chicken over top. Scatter mangos all over the top of the chicken and drizzle with remaining 1/4 cup dressing.
Enjoy!
Nutrition Facts: 307 calories, 8g fat, 1g saturated fat, 209mg sodium, 40 g carbs, 8g fiber, 31g sugar, 21 g protein
The picture above was taken when we made this with mixed greens, but we actually liked this better with coleslaw mix, so that’s how we wanted to share the recipe with you. 🙂
What are some Vitamin C rich recipes you have? Any snacks? Breakfast ideas?
- ngredients
- ¾ cup light sesame ginger dressing, divided in ¼ cup portions (look for a dressing that is has about 15-20 calories per tablespoon)
- 2 tsp toasted sesame oil, divided
- ¼ cup orange juice
- 2 chicken breasts, skin removed
- Oil in a spray container or cooking spray (like PAM) for spraying baking tray
- ½ bag (16 oz.) coleslaw mix (--you’ve probably seen these--shredded cabbage bags with a few slivers of shredded carrots)
- 10 pistachios, crushed
- 1 can (15 oz.) Mandarin oranges in juice or 1 can pineapple in its juices
- ¼ cup jicama, sliced
- Directions
- Combine ¼ cup dressing, 1 tsp sesame oil, and orange juice in a big, sealable food storage bag. Place chicken breast in bag and marinate overnight.
- Spray a baking sheet with cooking spray. Remove chicken from the bag using tongs and place on baking sheet.Throw out the marinade from the bag. Bake chicken at 350 degrees for about 30 minutes or until chicken is no longer pink.
- Toss coleslaw mix, pistachios, jicama, ¼ cup dressing and 1 tsp sesame oil in a bowl. Put the slaw on a big plate or platter and arrange the chicken over top. Scatter mangos all over the top of the chicken and drizzle with remaining ¼ cup dressing.