Looking for a fresh, vibrant dish that’s both nutritious and satisfying? This Carrot and Orange Salad with Spiced Chicken is my go-to recipe when I want something light yet filling. The combination of sweet citrus, crisp carrots, and warmly spiced chicken creates a perfect balance of flavors that’ll wake up your taste buds.
Ingredients
For the Spiced Chicken:
- 2 chicken breasts, boneless and skinless
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- ½ teaspoon ground coriander
- ¼ teaspoon cinnamon
- Salt and pepper to taste
- 2 tablespoons olive oil
For the Salad:
- 4 large carrots, julienned or grated
- 2 oranges, segmented
- ¼ cup fresh mint leaves
- ⅓ cup pistachios, roughly chopped
- 2 cups mixed salad greens
For the Dressing:
- 3 tablespoons orange juice (fresh)
- 2 tablespoons olive oil
- 1 tablespoon honey
- 1 teaspoon Dijon mustard
- Salt and pepper to taste
Instructions
- Mix all the spices for the chicken in a small bowl. Coat the chicken breasts evenly with the spice mixture.
- Heat olive oil in a skillet over medium heat. Cook the chicken for 6-7 minutes on each side until golden brown and cooked through. Set aside to rest for 5 minutes before slicing.
- While the chicken cooks, prepare the dressing by whisking together orange juice, olive oil, honey, and Dijon mustard. Season with salt and pepper.
- In a large bowl, combine the julienned carrots, orange segments, and mixed greens.
- Slice the rested chicken into strips.
- Pour the dressing over the salad ingredients and toss gently.
- Top with sliced chicken, chopped pistachios, and fresh mint leaves.
Cook Time and Serving Size
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Servings: 4
Recipe Notes
- For extra-crispy carrots, soak them in ice water for 10 minutes before adding to the salad.
- To save time, you can prepare the chicken and dressing a day ahead.
- If you can’t find fresh oranges, mandarin segments work great too.
- Make sure to let the chicken rest before slicing to keep it juicy.
- Store any leftover salad and chicken separately in the refrigerator for up to 2 days.
- For a vegetarian version, substitute the chicken with grilled halloumi or chickpeas.
This Carrot and Orange Salad with Spiced Chicken is perfect for meal prep and makes an excellent light dinner or lunch option. The combination of protein-rich chicken, vitamin-packed carrots and oranges, and crunchy pistachios creates a nutritionally balanced meal that’s as good for you as it is delicious.
Carrot and Orange Salad with Spiced Chicken
A fresh, vibrant dish that's both nutritious and satisfying. The combination of sweet citrus, crisp carrots, and warmly spiced chicken creates a perfect balance of flavors.
Ingredients
- 2 chicken breasts boneless and skinless
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- ½ teaspoon ground coriander
- ¼ teaspoon cinnamon
- Salt and pepper to taste
- 2 tablespoons olive oil
- 4 large carrots julienned or grated
- 2 oranges segmented
- ¼ cup fresh mint leaves
- ⅓ cup pistachios roughly chopped
- 2 cups mixed salad greens
- 3 tablespoons orange juice fresh
- 2 tablespoons olive oil
- 1 tablespoon honey
- 1 teaspoon Dijon mustard
- Salt and pepper to taste
Instructions
- Mix all the spices for the chicken in a small bowl. Coat the chicken breasts evenly with the spice mixture.
- Heat olive oil in a skillet over medium heat. Cook the chicken for 6-7 minutes on each side until golden brown and cooked through. Set aside to rest for 5 minutes before slicing.
- While the chicken cooks, prepare the dressing by whisking together orange juice, olive oil, honey, and Dijon mustard. Season with salt and pepper.
- In a large bowl, combine the julienned carrots, orange segments, and mixed greens.
- Slice the rested chicken into strips.
- Pour the dressing over the salad ingredients and toss gently.
- Top with sliced chicken, chopped pistachios, and fresh mint leaves.
