Orange, Chicken and Pecan Salad

This is an easy salad for a light main dish or as a side dish. It's great for using up bits of leftover chicken, or use packaged chicken strips, or cut up a grilled chicken breast. It's very versatile and easy to make.



  1. Bring a sauté pan of water to the boil, lower the chicken breast in and poach for 20 minutes, then remove and allow to cool.
  2. Make the vinaigrette and set aside.
  3. Rinse and drain the lettuce and spin in a salad spinner.
  4. Pare the oranges, removing all the pith, then cut into segments.
  5. Slice the chicken into even width slices, about 5mm.
  6. Arrange greens in large salad bowl.
  7. Top salad with orange segments, chicken slices, carrots and pecans.
  8. Drizzle the dressing over all the ingredients and serve immediately.

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