Orange Chicken and Cheese Salad
A layered salad with chicken, mandarin oranges, hard-boiled egg, cheese, and walnuts. Sweet orange segments add festive flavor and appeal to kids.
- Time
- 40 min
- Serving
- 399 kcal
- Ingredients
- ≈ $2.07
- Protein
- 36 g
Ingredients
- 1 Chicken breast filletpack 800 g ≈ $7.23 85 g
- 2 Mandarins≈ $3.00 per kg 70 g
- 3 Hard cheesepack 200 g ≈ $2.70 35 g
- 4 Eggspack 10 pcs ≈ $1.93 0.5 pcs
- 5 Greek yogurtpack 250 g ≈ $1.80 35 g
- 6 Walnutspack 150 g ≈ $4.00 10 g
- 7 Salt 1 g
Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.
Method
Poach chicken1 breast in salted water for 18–20 minutes until done, then cool in the broth to keep it juicy.
Hard3-boil an egg for 9–10 minutes, cool, and peel.
Cube the chicken1 finely, grate the cheese and egg on a box grater.
Peel the mandarins2, separate into segments, and remove the tough white pith.
Layer chicken1, egg, cheese, and mandarin2 segments, lightly spreading Greek5 yogurt on the chicken and egg layers.
Sprinkle with chopped walnuts6 and chill for 20 minutes before serving.
Tips
- Why it works
- Cool the chicken in its broth so it doesn't dry out and stays juicy. If you skip this, the meat turns tough.
- Substitutions
- Swap the Greek yogurt for sour cream (35 g) or mayonnaise (20 g). Swap the mandarins for orange segments (70 g).
- Common mistakes
- If the chicken is dry, it wasn't cooled in the broth or was cooked longer than 20 minutes. The meat should be soft but not fall apart.
- Storing and reheating
- Keeps for 2 days in the fridge. Before serving, mix the layers and add 10 g of yogurt for juiciness. Don't freeze.
- Serve with
- Serve at a birthday or New Year dinner with tea or dried fruit compote.
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