Photo of Chicken and orange salad by WW

Chicken and orange salad

4 - 7
PersonalPoints™ per serving
Total Time
15 min
15 min
0 min
Tangy orange pieces and a spicy citrus-honey vinaigrette liven up mild-flavored romaine lettuce. With the addition of chicken and almonds, this no-cook salad is substantial enough for a main dish so you’ll only need to pair it with crackers or crispy bread sticks to make it a full meal. The dressing can be made several days ahead. The assembled salad, though, will only hold-up well for several hours if it’s kept chilled. For a portable lunch, pack it in a lunch bag with an ice pack or store it in a refrigerator at the office. Vary the fruit by subbing two tangerines or seedless clementines for the orange.


Romaine lettuce

2 cup(s), shredded, coarsely chopped or torn

Cooked boneless skinless chicken breast(s)

5 oz, cut into bite-size pieces


1 medium, navel, peeled, white pith removed, cut into bite-size pieces

Uncooked shallot(s)

2 small, minced

Uncooked celery

1 rib(s), large, chopped

Sliced almonds

2 Tbsp, Dressing

Frozen orange juice concentrate

1½ Tbsp, thawed

White wine vinegar

1 Tbsp


1½ tsp

Canola oil

1 tsp


1 tsp

Table salt

¼ tsp

Black pepper

¼ tsp

Crushed red pepper flakes



  1. In a large bowl, combine lettuce, chicken, orange, shallot, celery and almonds.
  2. To make dressing, combine remaining ingredients in a cup; stir well to blend in honey. Pour dressing over salad just before serving; toss gently but well. Yields about 2 cups per serving.