Recipes

Orange Chicken Salad

Orange Chicken Salad


  • 1/3 cup (75 mL)
    sour cream
  • 1/3 cup (75 mL)
    mayonnaise or salad dressing
  • 1 tbsp (15 mL)
    frozen orange juice from concentrate
  • 1/2 tsp (2 mL)
    poppy seeds (optional)
  • 12 oz (340 g)
    Lilydale® Boneless Skinless Chicken Breasts, cooked and cut into julienne strips
  • 1 can (11 oz)
    mandarin oranges, drained
  • 3
    stalks celery, cut into 1/2-inch (1 1/4 cm) slices (about 1 1/2 cups)
  • 2
    green onions, sliced
  • 4
    lettuce leaves
  • 1/4 tsp (1 mL)
    each salt and pepper
  1. For dressing: In a small bowl stir together sour cream, mayonnaise, orange juice concentrate, and poppy seed.
  2. In a large bowl, toss together the cooked Lilydale® Boneless Skinless Chicken Breasts strips, orange segments, celery and green onions. Pour dressing over chicken mixture; toss lightly to coat. Season with salt and pepper. Serve on lettuce leaves.

Recipe Overview

SERVES: 4

PREP TIME: 20 minutes

COOK TIME: 0 minutes

TOTAL TIME: 20 minutes



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