Orange and Chipotle Shredded Chicken Salad

When ever I have extra chicken breast I tend to make a salad for lunch. After a while, you feel uninspired, so I thought about what I haven’t done… and I thought about spicy shredded chicken.  I make it with chipotle and orange juice.  And then I thought: ‘I can do a salad around that!’  so here it is: fresh and healthy.  The longest thing is the chicken, which in my case is left over.

Orange chicken salad

Shredded Chicken Salad with Orange and Chipotle dressing

  • 1 leftover cooked chicken breast
  • 1 cup orange juice
  • 2 whole dried chipotle chillis
  • 1 tbsp paprika
  • 1/4 cup oil
  • 2 tbsp white wine vinegar
  • 1 cup arugula
  • 6 green beans, cut in two
  • 1 carrot, cut into strips with a peeler
  • 1 satsuma, peeled and segmented
  • salt

In a small saucepan combine orange juice, satsuma segments, paprika and  dried chilis on low heat.

Cook for about 5 minutes while you shred the chicken breast

Add shredded chicken and green beans cook for another 5 minutes

Take chicken and green beans out to drain

In a small bowl combine oil, white wine vinegar and salt.

And the juice you cooked the chicken in a tbsp at a time until you like the taste – for me the mix was half and half.  This is your dressing.

In a separate bowl toss arugula, carrot strips, green beans, chicken.

add salad dressing, or if you are taking it to work pack salad dressing separately.

I hope you like it, it is just a little something simple and fresh.


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