Tested till perfect Grilled Chicken and Tangerine Salad

Grilled Chicken and Tangerine Salad

If you're looking for a light and easy to make meal, try this leafy green salad. The mix of textures will easily crunch any craving.

By The Canadian Living Test Kitchen

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  • Portion size 4


    4 tsp (20 mL) Cajun_seasoning
    1 tbsp (15 mL) vegetable_oil
    4 boneless skinless chicken breasts
    4 tangerines
    4 cups (1 L) torn mixed greens
    Quarter red onion, sliced
    1/2 cup (125 mL) sliced almonds
    3 tbsp (45 mL) olive_oil
    1 tbsp (15 mL) balsamic_vinegar
    1 tsp (5 mL) honey
    Salt and pepper
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In small bowl, whisk Cajun seasoning with vegetable oil; brush over chicken. Place on greased grill or in nonstick skillet over medium-high heat; close lid and grill or pan-fry, turning once, until juices run clear when chicken is pierced, about 8 minutes.

Separate tangerines into segments, removing any white pith and cutting away membrane. In large bowl, toss together tangerine slices, greens, onion and almonds. Whisk together olive oil, vinegar and honey; toss with salad. Slice chicken; arrange over top. Sprinkle with salt and pepper to taste.

Nutritional Information Per serving: about

cal 399 pro 35g total fat 22g sat. fat 3g
carb 18g fibre 4g chol 79mg sodium 185mg

% RDI:

calcium 8 iron 14 vit A 26 vit C 58
folate 35
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