Description
Chicken Breast and Orange Salad with crispy chicken, avocado, green beans, and a simple balsamic dressing.
Ingredients
Scale
- 1 boneless, skinless chicken breast
- 1 cup green beans
- 1 ripe avocado
- 1 orange
- 2 cups arugula or mixed greens
- Seeds, optional
- 1 large egg
- 2 tablespoons all-purpose flour
- 3 tablespoons breadcrumbs
- Salt
- Black pepper
- Olive oil
- 2 tablespoons olive oil
- 1 tablespoon balsamic vinegar
- Balsamic glaze, optional
Instructions
- Boil green beans until tender-crisp, then cool and set aside
- Slice chicken into cutlets and season with salt and pepper
- Dredge chicken in flour, egg, then breadcrumbs
- Pan-fry chicken until golden and cooked through, then slice
- Whisk olive oil and balsamic vinegar with salt and pepper
- Arrange greens, avocado, green beans, chicken, and orange on a platter
- Drizzle with dressing and balsamic glaze, then serve
Notes
- Grill or pan-sear chicken without breading for a lighter option
- Blood oranges add extra color and flavor
- Slice avocado just before serving to keep it green
- Store leftover chicken separately for up to two days
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Pan-Fried
- Cuisine: American
Nutrition
- Serving Size: 1 plate
- Calories: 420
- Sugar: 8 g
- Sodium: 520 mg
- Fat: 24 g
- Saturated Fat: 4 g
- Unsaturated Fat: 18 g
- Trans Fat: 0 g
- Carbohydrates: 24 g
- Fiber: 6 g
- Protein: 32 g
- Cholesterol: 95 mg