Summer Salad Swap


An extra Friday in a month means an extra recipe! I'm excited to be part of a "salad swap" with Kelly of Eat Yourself Skinny. We decided this would be a perfect for summer. I'll be on her blog today.
Hi, I'm Kelly. Ok so I must admit, I LOVE a good salad.  Especially during these hot summer months when you want something light, filling yet {lets be honest} bikini friendly.  So when Heather contacted me to do a fun salad swap, I literally jumped at the chance!  Head on over to my little bloggy to check out her fabulous recipe!

I wanted to create a hearty salad that had a mix of fresh fruit, crisp veggies and lots of protein!  I hate scrimping on salads, I mean let's be serious people...salads typically aren't very filling.  This one however will leave you feeling fat and happy. In a good way.
I love this because you can prepare the marinade in the morning allowing the chicken to absorb all the flavors throughout the day, then just pop the chicken in the broiler when you get home and throw your salad together for a tasty dinner! Easy peasy, no? And don't even get me started on the delicious summer dressing I drizzled over top.  The mixture of freshly squeezed orange juice, olive oil, white wine vinegar and shallots just makes my heart swoon.

Here are your ingredients:
Recipe adapted from Better Homes & Gardens
3 skinless, boneless chicken breast halves 
4 cups salad greens
1 medium red bell pepper, thinly sliced
2 medium oranges, peeled and sectioned
Sliced almonds, toasted
For the marinade:
2 tsp. orange zest
1/3 cup orange juice
4 cloves garlic, minced
2 Tbsp honey
1 1/2 tsp. dried thyme (or savory)
For the dressing:
2 Tbsp olive oil
2 Tbsp white wine vinegar
2 Tbsp orange juice
2 cloves garlic, minced
1 1/2 tsp. shallots, finely chopped
Salt and pepper, to taste
Combine ingredients for the marinade and pour over chicken in a resealable plastic bag.  Allow chicken to marinate for 6 to 8 hours in the fridge, turning bag occasionally.  
Line a broiler pan with foil and place chicken on the pan, discarding the marinade.  Season with a bit of salt and pepper and broil 5 to 6 inches away from heat for 15 minutes, turning once.  Chicken should no longer be pink and juices will run clear.
While chicken is broiling, mix together the ingredients for the dressing in a screw top jar and shake well (or whisk together in a bowl).  Divide greens among 4 plates (or 2 for larger portions) and top with chopped peppers and orange sections.  Slice chicken crosswise and arrange over greens and drizzle with dressing.  Feel free to garnish with sliced almonds, if desired.  Enjoy!
Thanks again Heather for doing this super fun salad swap with me!
If you haven't already, head on over to my blog and check out her delicious salad recipe, I know you'll just love it!


  1. Such a great idea you had, thanks for participating in this with me! :)

  2. I love this salad. Anything green and loaded with protein works for me! I also prefer a vinaigrette over a mayo based dressing!

  3. This looks so delicious.....oranges in a salad I will have to give this recipe a try :)

  4. Yum! Looks completely perfect for summer.

  5. That sounds so refreshing...with the sweet red pepper and toasted almonds.

  6. Just checked out your salad Heather...amazing combination.

  7. This looks delish! Thanks for sharing the recipe. :)

    Have a great weekend!


  8. Looks delicious! Definitely need to try this out! Thanks for sharing : )

  9. Ooh, I'm excited about a salad swap. I am trying to eat healthier this summer and am always looking for a good salad recipe! Thanks for sharing!

  10. This looks so good and perfect for summer always goos to have a another dressing at hand.

  11. This looks so yummy! I love oranges or fruits in my salad.

  12. Thanks ladies! Here's to summer salads snd all the goodies that make them yummy.

  13. Yum! looks great, I'll put this on my list to try out.
    Karachi Food


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