Orange-Chicken Salad Recipe

The Hale Groves Team


1 ½ pounds skinless, boneless chicken breasts
¾ cup frozen Florida orange juice concentrate
½ cup reduced-calorie mayonnaise or salad dressing
¼ teaspoon ground nutmeg
4 Florida oranges, peeled, sectioned, and seeded
Florida grapefruit, peeled, sectioned, and seeded
1 ½ cups seedless green grapes, halved
½ cup chopped, peeled jicama


Rinse chicken. Reserve 3 tablespoons concentrate. In a skillet bring remaining concentrate,
1 ½ cups water and ½ teaspoon salt to boiling; add chicken. Reduce heat. Cover; simmer 10 to 12 minutes or until tender. Drain; cool. Cut chicken into ½ inch pieces. In a bowl combine reserved concentrate, sour cream, mayonnaise, and nutmeg. Fold in chicken, citrus sections, grapes, and jicama. Cover; chill up to 4 hours.
Yield:  6 main-dish servings

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