I make this main dish chicken salad really often for myself. It’s a good standby when you want something good, light, and easy. This salad can be great for a good meal for lunch or dinner. It can be made for one person or ten. The flavors of the salad work really well together. I added sesame oil to the dressing for this salad to add a little extra Asian flair. I used orange bell peppers in the salad, but red or yellow would work just as well. Red onion could also be used in place of the green onions, if desired.
Do you find that you eat a lot of salads when eating Paleo and clean eating? I always feel like I’m losing weight when I eat salads like this. Maybe it’s just my imagination, but I figure it meets all the criteria for a weight loss salad since it is high in protein and low in carbs, other than the dressing. Sometimes when I don’t want the carbs, I just make a simple dressing out of homemade mayo and a little oil and vinegar.
- 2 Large Chicken Breasts
- Salt and Pepper, to taste
- 3 pieces smaller Romaine Lettuce Hearts, chopped into bite sized
- 1 Orange Bell Pepper, sliced (red or yellow would be fine too)
- 1 Large Carrot, peeled and sliced into very thin sticks
- 1/4 of a small Red Cabbage, shredded
- 15 ounce can Mandarin Oranges, drained
- 4 Green Onions thinly sliced
- 1/4 Cup Sliced Almonds lightly toasted
Preheat the oven to 350 degrees. Place the chicken in a baking dish and season with salt and pepper. Bake in preheated oven for 25-35 minutes, until done. Cook time will really depend on the size of your chicken breasts. They should be at an internal temperature of 165 degrees when done. Remove chicken from oven and lett cool completely.
When the chicken is cool, cut into thin slices. In a large bowl, add the lettuce, bell pepper, carrot, cabbage, mandarin oranges, onions, almonds and sliced chicken.