Orange-Rosemary Chicken Salad (with dressing)

Orange-Rosemary Chicken Salad (with dressing)

PREP TIME: 10 Minutes | Makes 4 servings


Chicken Salad

  • 4 cooked boneless skinless chicken breast halves (About 3-4 ounces each) sliced in ½ strips
  • 1 cup snap peas
  • ½ English cucumber, sliced
  • ½ small red onion, sliced
  • 8 cups lettuce of choice 
  • ¼ cup orange vinaigrette (below)
Orange Vinaigrette
  • ½ cup extra-virgin olive oil
  • ½ cup fresh orange juice
  • 1 tablespoon red or white wine vinegar
  • ½ teaspoon orange zest
  • ½ teaspoon finely chopped fresh tarragon or rosemary or ⅛ -¼ teaspoon dried
  • 1 clove garlic, smashed
  • ⅛ teaspoon Celtic or pink Himalayan salt
  • ½ cup full fat coconut milk (optional)


In a medium bowl, toss the chicken, peas, cucumber, onion with the dressing. Serve on a bed of lettuce.

In a bowl or a jar with a tight fitting lid, whisk or shake together the oil, orange juice, vinegar, orange zest, tarragon or rosemary, garlic and salt. Refrigerate. Remove garlic before serving.

To make the dressing creamy, add coconut milk with whisk or blend in a blender.