Chicken, Orange, & Broccoli Slaw Salad
The healthy mix of broccoli, carrots and cabbage is packed with a refreshing and tasty flavor.
After all of the heavy eating last week for Thanksgiving, I have been turning to light meals, like hearty salads.
While this Chicken, Orange, & Broccoli Slaw Salad has summery citrus flavors, it’s perfect anytime of year!
There are two things I love in my salads: a crunch and a little sweet. And this Chicken, Orange, & Broccoli Slaw Salad has both of these!
The sweet orange vinaigrette is just the right amount of sweetness to your salad.
This salad is sturdy and will keep in the fridge for up to a week. If you are making this salad to last you throughout the week, keep the chicken and almonds separate. Add them to your salad when you are ready to eat.
Chicken, Orange, & Broccoli Slaw Salad
To make this easy Chicken, Orange, & Broccoli Slaw Salad, you’ll need:
- 2 large navel oranges
- 1 cup fresh cilantro leaves
- 1/4 cup EVOO
- 18 oz. broccoli slaw
- 4 cups shredded rotisserie chicken
- 1/2 cup toasted sliced almonds
You will also need a zester and a food processor.
How to Make Chicken, Orange, & Broccoli Slaw Salad:
Grate 1 tsp. zest from 1 orange. Cut the orange in half. Squeeze 3 tbsp juice from one half. Peel and segment the remaining 1 1/2 oranges. Cut the segments in half crosswise.
In a food processor, blend 1/2 cup cilantro, oil, orange juice and orange zest. Season the dressing with salt and pepper.
In a large bowl, toss the orange segments, broccoli slaw, chicken, almonds, and the remaining cilantro with the dressing; season.
Tips for Making Chicken, Orange, & Broccoli Slaw Salad:
- Don’t worry about chopping the broccoli, carrots, and cabbage! A bag mix works great for this salad. The broccoli, carrots, and cabbage are hearty enough to last in the fridge.
- Before peeling the orange, grate the orange peel for the dressing.
- Add your almonds right before you serve them! If not, they will get soggy.
- Leave out the chicken and this salad would be a great side for pulled pork sandwiches!
Salad Recipes
Salads can get boring if you make the same salad over and over again. But when you have a variety to choose from, you can make a healthy salad every day without repeating!
Spinach Strawberry and Walnut Salad with Creamy Raspberry Vinaigrette
This Spinach Strawberry and Walnut Salad with Creamy Raspberry Vinaigrette is a classic salad packed with leafy greens and sweet strawberries. Make this salad in a Mason Jar for easy transport!
Greek Salad with Creamy Balsamic Vinaigrette
This hearty Greek-style chicken sausage salad is full of wonderfully fresh flavors, and is so quick to prepare. Simply grill sausages and toss with the salad.
Asian Chopped Salad with Sesame and Ginger Vinaigrette
Skip the pre-bagged salad kits and make your own Asian Chopped Salad with Sesame and Ginger Vinaigrette at home!
Fruity Nutty Salad
This Fruity Nutty salad featuring walnuts, fresh apples, and craisins is the perfect combination!
Chicken, Orange, & Broccoli Slaw Salad
If you love this Chicken, Orange, & Broccoli Slaw Salad recipe as much as I do, please give it five stars and help share on Facebook and Pinterest.
Chicken, Orange, & Broccoli Slaw Salad
The healthy mix of broccoli, carrots and cabbage is packed with a refreshing and tasty flavor.
Ingredients
- 2 large navel oranges
- 1 cup fresh cilantro leaves
- 1/4 cup EVOO
- 18 oz. broccoli slaw
- 4 cups shredded rotisserie chicken
- 1/2 cup toasted sliced almonds
Instructions
- Grate 1 tsp. zest from 1 orange. Cut the orange in half. Squeeze 3 tbsp juice from one half. Peel and segment the remaining 1 1/2 oranges. Cut the segments in half crosswise.
- In a food processor, blend 1/2 cup cilantro, oil, orange juice and orange zest. Season the dressing with salt and pepper.
- In a large bowl, toss the orange segments, broccoli slaw, chicken, almonds, and the remaining cilantro with the dressing; season.
Recommended Products
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
Nutrition Information
Yield
6Serving Size
1/2 cupAmount Per Serving Calories 470Total Fat 26gSaturated Fat 5gTrans Fat 0gUnsaturated Fat 19gCholesterol 145mgSodium 559mgCarbohydrates 16gFiber 5gSugar 8gProtein 46g
