Chicken and Orange Salad

Chicken and Orange Salad

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Servings: 4
Calories: 650


  • 1 grilled or roast chicken weighing 2 1/2 lbs
  • 2 medium oranges
  • 2 slices fresh pineapple
  • 4 oz cooked long grain rice
  • 2 tbsp pineapple juice
  • 1 tbsp fresh orange juice
  • 1/2 tsp salt
  • 2 egg yolks
  • 1 tsp mild mustard
  • 1 pinch paprika
  • 4 tbsp oil
  • 5 mint leaves


  • Remove skin from chicken and take meat off bone, cutting it into even pieces.
  • Peel oranges carefully, removing all white pith, then separate into segments. Quarter segments and remove any pips.
  • Cut skin off pineapple and cut into wedges.
  • Combine chicken pieces with rice and prepared orange and pineapple.
  • Mix pineapple juice, orange juice and salt. Whisk egg yolks with mustard and paprika, adding oil drop by drop and whisking continuously until a thick mayonnaise forms.
  • Stir fruit juice into this mayonnaise, then fold into salad.
  • Rinse mint leaves in lukewarm water, pat dry, then shred and sprinkle over salad.
Calories: 650 kcal
Carbohydrates: 23 g
Protein: 63 g
Fat: 33g
Saturated Fat: 6 g
Trans Fat: 1 g
Cholesterol: 278 mg
Sodium: 490 mg
Potassium: 761 mg
Fiber: 2 g
Sugar: 11 g
Vitamin A: 471 IU
Vitamin C: 59 mg
Calcium: 80 mg
Iron: 4 mg
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