Salad with oranges and chicken

Ingredients for Salad with Oranges and Chicken

  1. Cream cheese (soft) 180 grams
  2. Walnut or Pecan 50 grams
  3. Mayonnaise 4-5 tablespoons
  4. Chicken fillet (broiler) 300 grams
  5. Orange 2 pieces
  6. How much water is needed
  7. Salt to taste
  8. Ground allspice to taste
  • Main Ingredients Chicken, Orange, Nuts
  • Serving 4 servings
  • World Cuisine


Kitchen scales, stove, kitchen knife - 3-4 pieces, cutting board - 3-4 pieces, deep pan (capacity 3 liters), paper kitchen towels, deep bowl, tablespoon, plate.

Cooking salad with oranges and chicken:

Step 1: Prepare Raw Chicken Fillet.

First of all, we wash fresh chicken fillet under streams of cold running water, dry it with paper kitchen towels, put it on a cutting board and cut the film and cartilage from the meat with a sharp kitchen knife.

Step 2: cook the chicken.

Then we shift the chicken into a deep saucepan, fill it with purified water so that it is 7-9 centimeters higher than this ingredient, season with salt to taste and send to medium heat. After boiling with a slotted spoon, remove the gray-white foam (curled protein) from the surface of the bubbling liquid and cook the fillet for 20-25 minutes until ready. Then we shift it to a deep plate, put it near the ajar window and allow it to cool completely.

Step 3: prepare the nuts.

Meanwhile, pour nuts on the countertop, you can walnuts or pecans (these species are considered related and very similar in taste). We sort them out, while removing any kind of rubbish, for example, shell fragments, and grind it. This can be done in several ways: grind the kernels in a blender to medium crumb or simply chop them with a clean kitchen knife on a new board in small pieces up to 4-5 millimeters in size.

Step 4: prepare the orange.

Then we rid the pulp of oranges from the peel, trying to remove it so that there are no white fibers on the surface that contain bitter oils. We sort the citruses into slices and clean them of the membrane (a white diaper, encircling each piece of fruit), for our dish it is harsh. Cut the orange flesh into slices of 1.5-2 centimeters in size, transfer to a fine mesh sieve previously installed on a small bowl, and leave it in such a way that the juice is overflowed.

Step 5: prepare the boiled chicken fillet.

Put the cooled fillet on a new board and cut into cubes up to 2 centimeters in size. After that, put on the countertop the remaining ingredients that you will need to prepare the dish, and proceed to the next, almost final step.

Step 6: bring the salad to full readiness.

In a deep bowl or salad bowl, spread the soft cream cheese and pour the chopped nuts. We season them with mayonnaise, to taste with salt, allspice and rub the products with a tablespoon to a homogeneous consistency.
Then we send there slices of orange and boiled chicken fillet. Again, mix everything with a tablespoon until smooth, taste and, if necessary, add more spices. After that, the salad can be served immediately or cooled and served later.

Step 7: serve the salad with oranges and chicken.

Salad with oranges and chicken is served immediately after cooking or chilled. It is served in dishes specially designed for this purpose or in portions on plates as an appetizer before the main first or second hot dishes.

It is also very often used as a filling for sandwiches, or ordinary delicious Russian sandwiches are prepared from an aromatic mixture. Enjoy it!
Enjoy your meal!

Recipe Tips:

- if desired, before serving, the salad can be decorated with any favorite greens: dill, parsley, cilantro, basil;

- very often, 50 grams of crushed hard cheese or several finely chopped fresh salad leaves are added to the ingredients indicated in the recipe;

- an alternative to mayonnaise - sour cream or cream, allspice - black, and boiled chicken - smoked;

- Instead of chicken, you can boil any other parts of the chicken, for example, thighs, drumsticks, wings, but do not forget that they cook at different times.