Herbed Chicken Salad with Orange, Feta &Amp; Honey Dijon Dressing

This vibrant salad comes together in a flash, but it looks and tastes like something from a fancy bistro. Juicy herb-crusted chicken cutlets are served over a bed of mixed greens with sweet-tart cara cara orange slices, creamy feta, crunchy croutons and nutty pecans. A tangy honey Dijon dressing with fresh citrus zest ties it all together.

Pair this colorful dish with warm, buttery garlic-herb bread for a complete meal that’s perfect for busy weeknights or casual entertaining. It’s fast, easy and guaranteed to impress.

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Ingredients

1 unit CroutonsView ingredient guideLike ingredientDislike ingredient

0.5 cup Feta CheeseView ingredient guideLike ingredientDislike ingredient

1 unit CiabattaView ingredient guideLike ingredientDislike ingredient

1 ounce PecansView ingredient guideLike ingredientDislike ingredient

0.5 unit LemonView ingredient guideLike ingredientDislike ingredient

4 ounce Mixed GreensView ingredient guideLike ingredientDislike ingredient

1.5 ounce Honey Dijon DressingView ingredient guideLike ingredientDislike ingredient

1 tablespoon Herbes de ProvenceView ingredient guideLike ingredientDislike ingredient

1 unit Cara Cara OrangeView ingredient guideLike ingredientDislike ingredient

2 tablespoon Garlic Herb ButterView ingredient guideLike ingredientDislike ingredient

12 ounce Organic Chicken CutletsView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

1 teaspoon (tsp) Olive OilView ingredient guideLike ingredientDislike ingredient

1 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Pat chicken dry with paper towels. Season all over with herbes de Provence, salt and pepper. Heat a drizzle of oil in a large pan over medium-high heat. Add chicken and cook until browned and cooked through, 5-7 minutes per side. If browning too quickly, reduce heat and cover with lid. Transfer to a cutting board and let rest.
2. While chicken cooks, wash and dry produce. Zest and quarter the lemon. Zest the orange. Cut off top and bottom of orange, then stand upright and slice off peel in downward curves, removing all white pith. Quarter the orange and slice into ¼-inch quarter-moons.
3. In a large bowl, whisk together honey Dijon dressing, lemon zest, orange zest, a drizzle of olive oil, a squeeze of lemon juice, salt and pepper. Halve and toast the ciabatta. Spread cut sides with garlic herb butter, then cut each half diagonally.
4. To the bowl with dressing, add mixed greens, pecans, croutons, feta and orange pieces. Toss until evenly combined. For extra flavor, toast pecans first. Slice chicken crosswise. Divide salad among bowls, top with chicken and serve with garlic bread on the side.

Recipe Tips

FAQ

Can I use a different type of orange?

Yes, navel oranges or blood oranges work well in place of cara cara oranges.

How can I make this salad dairy-free?

Omit the feta cheese and use a dairy-free butter alternative for the garlic bread.

Can I prepare the dressing ahead of time?

Absolutely! Whisk the dressing up to a day in advance and store it in the refrigerator. Shake or whisk again before using.