top of page

Chicken, Orange & Cranberry Salad

Prep Time:

15 Min

Cook Time:

15 Min


2 Servings

Let's Eat!

A delicious salad that reminds me of Thanksgiving.



For the dressing:

1 tbsp. of honey

2 tbsp. Dijon mustard

1 tbsp. olive oil

2 tbsp. orange juice

¼ tsp. cinnamon

salt & pepper to taste

For the chicken:

6 oz. chicken breast

salt & pepper

½ tbsp olive oil or cooking spray

For the salad:

2 handfuls arugula

2 handfuls spinach

2 oranges

¼ cup walnuts

¼ cup craisins

Optional Crunch:

Pepitas (pumpkin seeds)



Peel and cut both oranges into quarters. Use two of the quarters to juice into a small bowl for dressing. Peel and cut the rest of the oranges into bite sized chunks.

Mix the ingredients of the dressing in a cup, season with salt and pepper.

A larger chicken breast will need to be cut length-wise (butterflied) so it will cook faster. Season the chicken with salt and pepper, Heat the olive oil in a large skillet over medium-high heat. Once the skillet is hot, place the chicken in the skillet and cook for 4 to 5 minutes on each side, until golden brown on both sides and cooked through. While the chicken is cooking baste with a tablespoon of the dressing. Let the chicken rest for 5 minutes – when cooled, move to a cutting board and slice into bite-sized pieces.

As an alternative use a rotisserie chicken from the grocery store and pull off an entire breast and cut into chunks to be split between the two salads.

bottom of page