Light & Healthy Chicken Salad with Orange and Baby Leaves
Course: MainDifficulty: EasyServings
2
servingsPrep time
10
minutesCooking time
20
minutesA light and healthy baby leaves and orange salad topped with pan-fried chicken breast. It’s a refreshing balance of sweet citrus, tender chicken, and crisp greens — perfect for a nourishing lunch or dinner.
Ingredients
- For the Chicken:
2 chicken breasts
3 garlic cloves, peeled
1 sprig of thyme
20g butter
Ground rock salt
Ground black pepper
Olive oil
- For the Salad:
1 cos lettuce, washed
90g mixed baby leaves (wild rocket, baby spinach, baby red chard, and baby red lettuce)
1 orange, peeled and diced
- For the Dressing:
3 tsp olive oil
1 tsp balsamic vinegar
Ground rock salt
Ground black pepper
Directions
- Season the chicken breasts with ground rock salt and black pepper. Rub with a little olive oil and set aside.
- Heat a frying pan over medium heat and cook the chicken breasts on both sides until golden.
- Add thyme, garlic, and butter to the pan. Baste the chicken with the melted butter until cooked through, then remove and rest on a plate.
- In the same pan, fry the cos lettuce until soft and tender. Season with salt and pepper. Keep the pan juices to use as a sauce.
- In a large bowl, toss the diced orange and baby leaves with olive oil, balsamic vinegar, salt, and pepper.
- Place the salad in a serving bowl, add the sautéed cos lettuce, slice the chicken breast, and arrange on top. Drizzle the warm pan juices over as a light sauce.
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