Orange Chicken Spinach Salad with Feta
Tender, citrusy chicken slow-cooked to perfection, then paired with crisp baby spinach, juicy mandarin oranges, and tangy feta for a fresh, hearty salad that looks fancy, but comes together without breaking a sweat. It’s one of my family’s favorite hot-weather meals, and once you try it, I think you’ll see why!
Servings: 6
Calories: 480kcal
Cost: $13–$15
Equipment
- 3.5- to 4-quart slow cooker
- Large salad bowl
- Sharp knife and cutting board
- Tongs or fork for shredding/slicing chicken
Ingredients
- 3 pounds bone-in split chicken breasts skin removed
- 6 cloves garlic minced (or 1½ tsp garlic powder in a pinch)
- 1½ teaspoons dried thyme
- ¼ teaspoon salt
- ¼ cup orange juice fresh or bottled
- 1 tablespoon balsamic vinegar
- 10 ounces baby spinach or sub arugula or spring mix
- ½ cup cherry tomatoes halved or quartered
- ¼ cup Kalamata olives halved (optional but delicious)
- 3 tablespoons crumbled feta cheese more or less to taste
- ½ cup bottled vinaigrette salad dressing balsamic, citrus, or your favorite
- 1 10.5 oz can mandarin orange segments drained
Instructions
- Remove the skin from your chicken breasts and discard. Sprinkle with garlic, thyme, and salt.
- Place seasoned chicken in your slow cooker. Pour orange juice and balsamic vinegar over the top. Cover and cook on low for 6–7 hours or high for 3–3.5 hours, until the chicken is tender and fully cooked.
- Transfer chicken to a plate and cover loosely with foil. Let it rest for 10 minutes. Discard the cooking liquid.
- In a large salad bowl, toss together the spinach, tomatoes, olives, orange segments, and feta.
- Remove chicken from the bones and slice or shred as desired. Arrange on top of the salad and drizzle with your dressing of choice. Serve immediately.
Notes
Make-ahead tip: You can cook the chicken a day in advance and store it (sliced or whole) in the fridge. Assemble the salad just before serving.
Dressing matters: A tangy balsamic vinaigrette works beautifully, but feel free to use citrus vinaigrette or even a honey mustard if that’s what you have on hand.
Don’t love olives? Swap in thin-sliced red onions, capers, or just skip them.
Nutrition
Calories: 480kcal | Carbohydrates: 11g | Protein: 41g | Fat: 30g | Saturated Fat: 8g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 11g | Trans Fat: 0.2g | Cholesterol: 124mg | Sodium: 439mg | Potassium: 804mg | Fiber: 2g | Sugar: 6g | Vitamin A: 5381IU | Vitamin C: 39mg | Calcium: 131mg | Iron: 3mg
