- Meat and poultry
- Cuts of chicken
- Chicken breast
Pan fried chicken breasts are glazed with honey and served on a bed of rocket leaves with red onion, mandarin oranges and a sweet mustard dressing.
Be the first to make this!
- 150g rocket leaves
- 2 mandarin oranges, peeled
- 1 red onion, thinly sliced
- 250g mini chicken breasts fillets
- salt and freshly ground black pepper
- 2 tablespoons oil
- 1 tablespoon honey
- 2 tablespoons olive oil
- 2 tablespoons lemon juice
- 1 teaspoon sweet mustard
MethodPrep:10min ›Cook:5min ›Ready in:15min
- Arrange rocket leaves on a large plate or salad platter. Slice whole, peeled mandarins into rounds. Arrange on top of the rocket. Top with thin slices of red onion.
- Season chicken with salt and pepper. Heat 2 tablespoons oil in pan over medium heat; cook chicken until golden brown, about 3 minutes on each side. When almost ready, add honey and cook for another 1 or 2 minutes, or until the honey bubbles.
- To make the dressing: Whisk olive oil, pepper, salt and mustard together in a jug or bowl until combined.
- Arrange cooked chicken on top of prepared salad and drizzle dressing on top.
Reviews & ratingsAverage global rating:(2)
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This 25 Minute Chicken Breast Salad Recipe is Perfect for a Summer’s day!
This gluten-free kitchen-tested chicken salad recipe is a fresh-tasting, easy-to-make summer salad that is perfect for a delicious meal with your family or friends.
The recipe’s instructions take you through step-by-step instructions so you cannot make a mistake and you will always create a professional and delicious meal.
About This Chicken Breast Salad Recipe’s Ingredients
As previously mentioned all of the ingredients are store cupboard ones apart from the chicken breasts, the rocket/arugula salad leaves, the tomatoes and the lemons. However, you may not have the white balsamic vinegar in your store cupboard.
We are using white balsamic vinegar rather than the normal black one because we want the dressing to remain light in colour.
White balsamic dressing is delicious and you can use it in a range of salad dressings and marinades. However, you can replace it with white wine or cider vinegar.
In the recipe photos, we have used multi-coloured mini-heirloom tomatoes because they add extra colour. If these are unavailable you can use any type of cherry or grape tomato.
We have recommended using organic chicken for the salad recipe. The flavour and tenderness are considerably better than farm welfare chickens. If you cannot afford organic buy free-range chicken instead.
We have also recommended organic lemons because you will be using the zest and this is where the horrible pesticides are in non-organic lemons and they are only cost a little more.
Chicken Breast Salad Recipe Time-Saving Tip
Prepare a double or triple batch of the lemon vinaigrette and store the leftover portion in the refrigerator to use throughout the week on salads or as a marinade for other dishes.
This salad was a big hit! The flavors blended perfectly. Wasn’t sure about how the candied walnuts were going to work out, but they were so easy to make and tasted amazing.
This salad was absolutely awesome. Wouldn't change anything about it. Served it with chicken and corn on the cob for a low carb dinner.
Delicious, easy, and healthy! I made this for dinner, after work-- I bought candied walnuts to speed up the process and it was still delicious. I will absolutely make this again!
I made this for the first time for Christmas dinner and everyone loved it even a teen boy who "doesn't like fancy salads". Just one note, the dressing is a little sour so I added a pinch of brown sugar.
I added sliced asian pear and used Trader Joe's candied walnuts (they have pecans too). Lovely fall flavor.
This might be the best salad I have ever made. It is delicious and worth the trouble! I've made it twice, once with arugula and once with organic spring mix and green lettuce from my farm box. It's equally good either way. I had no trouble making crunchy walnuts. I followed previous reviewers' suggestions to use a little less water when cooking them. To lower calories, I also cut way down on the amount of goat cheese that I used.
Measurements on topping should be subjective. I like it a little lighter--but if you have it all done ahead of time, you are good for more salads, right! Candied walnuts were gooey--but still tasty. Nice combination of textures. I preferred to layer the salad, onions, drizzle the dressing lightly and top with goat cheese rather then toss together--it presents beautifully. Used Spring mix salad.
This is an excellent salad. wonderful flavors and textures. As to the sticky walnuts. Decrease the water a little and boil the sugar mixture for several minutes at least so that it is further in the caramelizing process, before you add the nuts. Once you add the nuts, stir constantly until the nuts begin to sugar. They get coated with a dry sugary coating and are crunchy.
Made this salad and it was delicious with the following changes: decreased the croutons, goat cheese, and candied walnuts to a reasonable amount. All the flavors were a great combination but if we had used the quantities of croutons, walnuts, and goat cheese in the recipe the salad would have been too rich for us.
This recipe looks delicious, but how did it wind up in the "healthy" category? 435 calories and 70% from fat? Definitely not my idea of healthy.
Easy to make. Boil off more liquid on the walnuts to make sure they turn out crunchy. I struggled a bit with the onions, but it's either my stove or I need more practice! :) I also used store bought croutons to save time. Flavors work really well together - will definitely make again and again.
I found this salad to be too sweet between the candied walnuts and the sweet caramelized onions. Perhaps adding some cayenne and other spices to the walnut mix would balance some of that.
I loved this salad! I put in half as much goat cheese and bought the croutons from the store to save time. It was fast to put together, delicious, and filling. The candied walnuts were so good and the sweet from them balances out the goat cheese.
I hate goat cheese so I substituted Feta and it was great. also used dried cranberries for some color and some sweetness.
This definitely did not feel like a healthy salad to me, but it is tasty. You may find that the 10 oz of goat cheese makes the salad too heavy. If I make it again, I will cut the cheese down to half of that. The candied walnuts were so good. I just boiled them on high, stirring constantly, until the liquid was gone, and then layed them out to harden.
Really delicious salad, Iɽ make those caramelized onions for other types of salads in the future as well, they add a whole new dimension in flavor. My modifications: I didn't candy the walnuts, just toasted them. I didn't make this dressing. I had leftover Balsamic Dressing from the Bon Appétit, March 1999 recipe so I tossed in 2 tablespoons of that instead (I only made about 4 servings).
This is incredibly delicious. If you want the walnuts to be crunchier, just cook off more of the water in the skillet and throw them in the oven for 5-7 minutes. Instead of arugula on its own, I used a spring mix with arugula included.
This is a delicious salad. Very fresh tasting! I wasn't pleased with the reviews regarding the candied walnuts, so I made the candied pecans from the Spinach Salad with Mango and Pecans from the Bon Apetit April 2000 edition. These are absolutely DELICIOUS and not tacky at all. Everything else was excellent though!
Have made this 2x, once as written, the second time with some adjustments. I also found the walnuts to be soft/soggy/chewy -- I thought they should have a crunch. After the glazing step I turned them out onto a buttered sheet pan and baked until the coating became dark brown. I also added a heavy dash of cayenne. I added fresh herbs to the croutons, some thyme and sage is what I had on hand. Overall a great combination of flavors and textures -- stole the show!
This is a really good salad. It is a lot of work though - so being able to prepare a lot of the ingredients ahead of time was great. I made the entire recipe for my husband and me. The first night we ate it as a salad, the second night I sauted some chicken breasts that I added to it and we ate it for the main course. Yum!
I've made this twice now, both times without the croutons. Only problem was the candied walnuts -- they were very sticky. Usually when I make candied walnuts I do not add water. The onions were great, however.
It was great, I would make it again for guests.
Delicious the first day, not as good a day later. I thought the croutons lacked flavor and would add some garlic next time.
I used baby greens instead of arugula, which worked fine. The candied walnuts were delicious, but remained tacky (the coating never hardens). I left out the croutons and it still tasted great.
This was a very nice salad. The walnuts didnt harden the way I thought they should, but it still tasted wonderful. We had a late addition to our table, so I addeed spring mix salad to stretch it out and it was still delicious.
Lemon and Herb Whole Roasted Chicken
Saturdays were special days. Apart from the joy of not having to attend school, it was also the day we usually took a trip to the nearest ‘hamlet’ - to shop and to visit the library – but most unusual was that we did not eat ‘Indian food’ for dinner on Saturdays. Amma usually made baked crumbed chicken, pasta, cottage pie or whole roasted chicken. Amma was quite fussy about the type of chicken she used to make roast chicken. Although we grew our own chicken (Zulu fowls) Amma preferred roasting what she called 'fresh chicken' (the fat brown hens which she cut and cleaned herself). She usually stuffed the chicken with bread crumbs and garlic. The excess liquid from the roasting process was used to make her special gravy with grated potatoes and carrots for thick gravy.
My version of Amma’s whole roasted chicken is a simple one-minus the bread stuffing to leave room for desert. I stuffed the chicken with garlic, fresh herbs and lemon, then basted with a garlic herb butter. Served with roasted masala and mustard seed wedges.
Apart from adding fresh flavor and aroma the lemon also helps tenderize the meat. This combined with the garlic herb butter results in a succulent roast chicken. sure to mesmerize the senses- not just the palate.
This Recipe forms part of the Simple Dinner Menu serving Rocket and Mandarin Salad and Warm Chocolate Cake
- 1 whole chicken
- a bunch of herbs including thyme, rosemary and sage
- 4 cloves garlic
- 1 tablespoon salt
- 30 g butter
- 3 lemons
- black pepper
- optional 1 whole bulb of garlic sliced in half
3. Rub the chicken with salt-on the surface and in the cavity.Stuff the cavity with the remaining garlic cloves, herbs, pepper and 2 lemon halves or bulb or garlic.Add the rest of lemon into the baking tray after the chicken has been in the oven for 1 hour.
5. Place the chicken in the baking tray. Place in the oven for 20 minutes then turn the chicken over to allow even roasting. After 20 minutes turn again.
This healthy recipe for radish and pear salad has a wonderful combination of sweet juicy pears with the sharpness of the radish and a creamy&hellip Read More » Radish and Pear Salad
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Soy and ginger dressing
The ginger soy dressing is what makes this Asian rice salad so special. Its got a healthy dose of freshly grated ginger, minced garlic, olive oil AND toasted sesame oil, soy sauce (or use Tamari to make it gluten free), rice wine vinegar and honey. You can substitute agave for the honey to make it a vegan salad dressing recipe. The flavors in the easy Asian salad dressing really pop and give this wild rice salad recipe that distinct Asian flavor.
Creamed corn salad
152 calories/10g fat per portion
This creamed corn salad is super quick and easy to make in just 10 minutes. Made with sweetcorn, cream and shallots, this warming salad is perfect if you're a fan of sweetcorn. Counting towards your 5-a-day, serve this salad with fresh leaves and sprinkle with pumpkin seeds before serving.
Get the recipe: Creamed corn salad
Image credit: TI Media Limited
Warm chicken, mandarin and rocket salad recipe - Recipes
This Zesty Chicken Avocado Toast is such a great lunch option. Simple, fresh and healthy. It’s great for using up leftover chicken too! The creaminess of the avocado is cut really well with the tang from the lemon juice. It’s a green dream with edamame beans also mixed through.
You could absolutely make a low carb version of this by omitting the toast and serving this atop a crisp green salad – some peppery rocket would be perfect. Alternatively you could make a vegetarian option by subbing the chicken for some additional veg – cooked and sliced green beans or sugar snap peas would be lovely!
This is a great dish to make in advance as it will keep for a 2-3 days in the fridge. I would just mash the avocado on the day of serving. If you are using avocado that has already been cut then then store wrapped well in some clingfilm with some lemon juice squeezed over first. Or you can use some of the specially made avocado huggers (below).
I sometimes make this Zesty Chicken Avocado Toast to take into work. If you are lucky enough to have a toaster in your workplace it’s a great option. The lemon juice will actually slow down the oxidation process of the avocado flesh so it won’t be a brown mess if it’s left in a lunchbox in a fridge for a few hours.
Are you a huge avocado fan? (Like me, I tend to get through several every month). Have a look at these recipes that you will also love!
What is pomegranate molasses?
Pomegranate molasses is a kind of syrup made from pomegranate juice that is common in Middle Eastern cooking. It has a great sweet-tart flavor. I used some in my pomegranate tabbouleh and you'll find it in a number of Turkish and Persian dishes.
I can actually get it at my local supermarket, but if you don't have pomegranate molasses (or pomegranate syrup/concentrate as it can be called) then you can make a citrus dressing instead, like the orange dressing in my spinach pomegranate salad.
However I would recommend the pomegranate dressing if you can, as the slight syrupy texture and intense flavor work really well with the other ingredients.
This beet and blood orange salad is really easy and quick to put together but has a fantastic mix of textures, flavors and colors. It's a great way to enjoy a lighter dish while still using the best seasonal ingredients. It would be perfect to brighten a winter's day, or as for me, help you feel spring is almost on it's way. Plus, you can make it again in minutes when you need some more.