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Chicken salad with oranges and feta
How to cook Chicken salad with oranges and feta
Step 1
Prepare the sauce: Art. spoons of olive oil mixed with 1 tbsp. l. light wine vinegar, 1 tsp Dijon mustard and 2 cloves of garlic, passed through a press.
Step 2
Cut red onion into half rings, pour vinegar mixed with boiled water, and leave to marinate. Now we cut the breast, boiled until tender.
Step 3
Cut the orange into slices, without white fibers, cheese into cubes. Arrange lettuce leaves on a platter, top with chicken fillet, onion, feta cheese and orange.
Chicken salad with oranges and feta - FAQ About Ingredients, Baking Time and Storage
Yes, you can use goat cheese, queso fresco, or even ricotta salata for a similar tangy flavor and creamy texture.
This salad is best enjoyed fresh, but it can be stored in an airtight container in the fridge for up to 2 days. Keep the dressing separate if possible to maintain crispness.
Absolutely! Simply omit the chicken and add more protein-rich ingredients like chickpeas, quinoa, or walnuts for a satisfying vegetarian version.
Apple cider vinegar or lemon juice are great substitutes for wine vinegar, offering a similar bright acidity to the dressing.
To reduce carbs, skip the oranges or use fewer slices, and increase the proportion of leafy greens and lean chicken in your serving.
Freezing is not recommended, as the lettuce and oranges will become soggy and lose their texture upon thawing.
This salad pairs well with crusty bread or pita for a light meal. For a heartier option, serve it alongside grilled vegetables or a grain like couscous.
Simply double or triple the ingredients proportionally. For larger gatherings, prepare the components separately and assemble just before serving to keep everything fresh.
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