Best Chicken Avocado And Mandarin Orange Salad Recipes

Crispy Orange Chicken With Fennel, Avocado and Orange Salad image

Provided by gailanng

Time 40m

Yield 4 serving(s)

Number Of Ingredients 15

1 -1 1/2 lb thin-sliced chicken breast fillet
1 tablespoon orange juice
1 tablespoon champagne vinegar (may substitute white wine vinegar)
2 teaspoons sugar
2 large navel oranges, zest of, finely shredded and divided
2 teaspoons salt, divided
3/4 teaspoon fresh ground black pepper, divided
2 tablespoons extra virgin olive oil
1 large fennel bulb, trimmed
1 large avocado
1 serrano chili
1/2 cup flour
2 eggs
2 cups panko breadcrumbs
1/3 cup peanut oil or 1/3 cup corn oil

Steps:

In large bowl, whisk together orange juice, champagne vinegar, sugar, 1 teaspoon orange zest, 1/2 teaspoon salt and 1/4 teaspoon black pepper. Slowly whisk in olive oil. Set aside.
Chop fennel bulb into small cubes. Peel avocado, remove pit and chop into small cubes. Cut chile in half lengthwise, remove and discard seeds and finely mince. Add remaining zest of 1 orange, fennel, avocado and chile to dressing; toss gently and refrigerate while preparing chicken.
Preheat oven to 200°F Place flour in shallow bowl; combine with remaining salt and pepper. In second shallow bowl, beat eggs well with fork. Place panko breadcrumbs in third shallow bowl; stir in zest from one orange.
In large skillet over medium-high heat, warm oil. Dredge each chicken fillet in flour mixture, then dip in eggs and coat with panko-orange mixture. Place coated chicken in hot oil and saute, about 5 minutes on each side, or until golden brown and cooked throughout. Remove chicken with tongs and place on cooling rack over a cookie sheet in oven to keep warm.
To serve, place salad on plates. Top each salad with one or two chicken fillets.

Nutrition Facts : Calories 781.8, Fat 42.1, SaturatedFat 7.4, Cholesterol 165.6, Sodium 1763.6, Carbohydrate 63.7, Fiber 9.1, Sugar 6.3, Protein 38.2

Avocado and Mandarin Orange Salad image

Provided by KLHquilts

Categories Oranges

Time 15m

Yield 8 serving(s)

Number Of Ingredients 13

1/2 cup wine vinegar
3/4 cup salad oil
1/2 cup orange juice (fresh is best)
1/2 teaspoon dry mustard
2 teaspoons grated orange peel
1 lemon, juice of
1/4 cup sugar
1/2 teaspoon salt
2 cups mandarin oranges
2 small purple onions
2 avocados
2 heads romaine lettuce
1 head lettuce (any leaf-type lettuce)

Steps:

Make dressing: Combine vinegar, oil, orange juice, mustard, orange peel, lemon juice, sugar, and salt.
Drain mandarin oranges.
Slice onions into very thin slices.
Combine mandarin oranges, sliced avocados and onion rings.
Cover orange/avocado/onion mixture with dressing and refrigerate.
Immediately before serving, break up lettuce and spoon orange/avocado mixture over lettuce.