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+ servings
a plate of sliced chicken
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4 from 4 votes

Orange Chicken Spinach Salad with Feta

The tender, yummy, orange chicken is prepared in your slow cooker then assembled into an awesome summer salad—a great hot weather meal idea!
Prep Time30 mins
Slow cooker3 hrs
Total Time3 hrs 30 mins
Course: Main Course, Side Dish
Cuisine: American
Servings: 6
Calories: 459kcal
Cost: $8


  • Slow cooker


  • 3 pounds bone-in split chicken breasts
  • 6 cloves garlic, minced
  • 1 ½ teaspoons dried thyme, crushed
  • ¼ teaspoon salt
  • ¼ cup orange juice
  • 1 tablespoon balsamic vinegar
  • 10 ounces baby spinach, more or less
  • ½ cup cherry tomatoes, halved or quartered
  • ¼ cup kalamata olives, halved
  • 3 tablespoons cumbled Feta cheese, more or less
  • ½ cup bottled vinaigrette salad dressing
  • 1 10.5 ounces mandarin orange segments, drained


  • Remove and discard skin from chicken and sprinkle with garlic, thyme, and salt. Place chicken in 3.5- or 4-quart slow cooker. Add juice and vinegar. Cover and cook on low for 6 to 7 hours, or on high for 3 to 3.5 hours.
  • Remove chicken from cooker; cover and keep warm. Discard cooking juices.
  • In a large salad bowl toss together the greens, tomatoes, olives, orange segments, and Feta cheese. Slice chicken from bones; discard bones Arrange sliced chicken on salad. Drizzle with dressing. Servings: 6.


Calories: 459kcal | Carbohydrates: 6g | Protein: 41g | Fat: 30g | Saturated Fat: 8g | Cholesterol: 123mg | Sodium: 341mg | Potassium: 723mg | Fiber: 1g | Sugar: 3g | Vitamin A: 4725IU | Vitamin C: 22mg | Calcium: 116mg | Iron: 3mg