You are here: Home » Recipes » Orange Balsamic Chicken Salad Orange Balsamic Chicken Salad Recipe by Our Cookbook Collection Yield 4 servings Prep 15 mins Cook 10 mins An orange balsamic vinaigrette and Gorgonzola cheese add a flavor punch to this chicken salad. National Chicken Council PrintEmail Ingredients Orange Balsamic Vinaigrette:1/4 cup extra-virgin olive oil1/8 cup orange juice1/8 cup balsamic vinegar1 tablespoon Dijon mustardChicken Salad:2 cups precooked grilled chicken breast strips1 yellow bell pepper, cut in 4 large pieces, seeded8 ounces pre-washed salad greens mix1/4 cup crumbled Gorgonzola cheese1/4 cup chopped walnuts1 large tomato, diced Instructions Orange Balsamic Vinaigrette: In small bowl, whisk together olive oil, orange juice, balsamic vinegar and Dijon mustard. Chicken Salad: Place cooked chicken breast strips in large bowl. Cover with ¼ cup vinaigrette, toss well to coat and marinate at room temperature for one-half hour. Reserve remaining dressing for salad. Preheat broiler. Place pepper pieces under broiler and cook, turning, until beginning to char, about 3 – 4 minutes per side. Remove from broiler, cool and slice into strips. In serving bowl, combine chicken strips, pepper strips, lettuce leaves, Gorgonzola cheese, walnuts and diced tomato. Toss very well to mix. Add additional salad dressing and toss again to coat. From Aviva Goldfarb’s Six O’Clock Scramble.