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Orange Rosemary Chicken Salad

Orange Rosemary Chicken Salad Recipe

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Prep/Cook Time: 20 Minutes
Servings: 4
Average Rating: Star Star Star Star Star

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1 package
1/2 cup teriyaki sauce
1/4 cup extra-virgin olive oil
2 tablespoons raspberry vinegar
2 teaspoons chopped fresh rosemary
1/4 teaspoon salt
4 cups packed chopped Romaine lettuce
1 small head radicchio, cored and coarsely chopped (about 3 cups)
2 oranges, peeled and cubed


  1. Whisk together teriyaki sauce, olive oil, vinegar, rosemary and salt. Pour half of this vinaigrette into a heavyweight plastic zippered bag, and reserve other half. Add chicken to bag; seal and refrigerate 30 minutes to 12 hours.
  2. Preheat grill or broiler.
  3. Grill or broil chicken, turning occasionally, 15 minutes or until meat thermometer inserted in center registers 170° F. Let cool slightly, and slice into strips.
  4. Meanwhile, toss together lettuce, radicchio and orange pieces in a large bowl, and dress with remaining vinaigrette. Serve sliced chicken on top of salad.

  • Serving Size 285

  • Servings Per Recipe 4

  • Amount Per Serving (* % of Daily Value)

  • Calories 251

  • Total Fat 9g (13%)

  • Saturated Fat 1.4g (7%)

  • Trans Fat 0g

  • Cholesterol 66mg (22%)

  • Sodium 847mg (35%)

  • Total Carbohydrate 14g (5%)

  • Dietary Fiber 3g

  • Sugars 10g

  • Protein 29g

  • Vitamin A %

  • Vitamin C %

  • Calcium %

  • Iron %

  • * Percent of Daily Values are based on a 2,000 calorie diet.

    ** This is a representation of the nutrition label. The actual nutrition label may vary slightly.




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