Grilled Chicken, Orange and Ginger Salad

This salad is the perfect recipe for eating right with great taste!


  • Measuring cup and spoons
  • Zester
  • Small bowl
  • Whisk
  • Large bowl
  • Cutting board and knife
  • Soup bowls for serving


  • 2 Tbsp (30 mL) grainy mustard
  • 1/4 cup (60 mL) vegetable oil
  • 2 Tbsp (30 mL) honey
  • 2 blood oranges or seedless oranges, juice and zest
  • 1/2 cup (125 mL) cream
  • 1 Tbsp (15 mL) grated ginger root
  • 4 cups (1 L) mesclun mix
  • 2 blood oranges or seedless oranges, in segments
  • 2 green onions, chopped
  • 1/4 cup (60 mL) finely chopped fresh basil
  • 1/2 cup (125 mL) pine nuts, toasted
  • 4 cooked chicken breasts, each sliced into a fan
  • salt and freshly ground pepper, to taste


  1. In small bowl, beat mustard with oil.
  2. Add honey then orange juice and zest.
  3. Add cream and ginger root; stir well.
  4. Salt and pepper to taste and set aside.
  5. In a large bowl, toss mesclun with orange segments, green onion, basil and pine nuts.
  6. Evenly divide salad among 4 soup bowls, and arrange a chicken breast on top of each.
  7. Drizzle with dressing, check seasoning and serve immediately.

Note: An easy way to cook chicken breasts for use in this recipe is to poach them. Place boneless, skinless chicken breasts in a single layer in a pan. Cover with liquid – it can either be water or broth. You can also add seasonings such as a bay leaf or salt. Bring the liquid to a boil and reduce heat to a simmer. Cover the pan and cook for about 10–15 minutes or until the internal temperature reaches 165°F (74°C). Turn off the heat and let the chicken finish cooking in the hot water for another 10 – 15 minutes. During this time, you can prepare the salad.