Chicken and Tangelo Salad With Peanut Dressing

This hearty main dish salad gets a kick from a zingy peanut dressing made with heart-healthy avocado oil and plenty of protein thanks to store-bought rotisserie chicken (1). Tangelos are an easy-to-peel hybrid of tangerines and grapefruit with juicy, tangy flesh. Substitute large oranges or tangerines if tangelos are unavailable.

Active time: 20 minutes | Total time: 20 minutes

Chicken and Tangelo Salad With Peanut Dressing

Ingredients

For the dressing

• 1/2 cup (72g) roasted, unsalted peanuts, divided
• Juice and zest of 1 lime
• 1/2 tbsp rice vinegar
• 1/2 serrano chili pepper
• 1 medium garlic clove
• 1 tsp sugar
• 1/3 cup (73g) avocado oil

For the salad

• 1 cup (90g) broccoli florets, chopped
• 4 cups (128g) baby lettuce greens or chopped romaine lettuce
• 2 cups (140g) cabbage, finely shredded
• 12 oz (340g) rotisserie chicken breast meat, roughly chopped
• 2 medium tangelos, peeled and roughly chopped
• 1/4 cup (5g) fresh basil leaves, chopped

Directions

For the dressing

In a blender, combine 1/4 cup of peanuts, lime juice, lime zest, vinegar, chili pepper, garlic and sugar and blend until combined. (Reserve the remaining peanuts for garnish.) With the blender running and the lid slightly ajar, slowly add the oil in a steady stream. Set aside.

For the salad

Place the broccoli in a small saucepan or microwave-safe bowl. Add water to cover and bring to a simmer or microwave on high until the broccoli is crisp-tender, about 3 minutes. Drain and rinse with cool water.

In a large bowl, toss the broccoli and other salad ingredients with the dressing. Sprinkle with the remaining peanuts and serve.

Serves: 4 | Serving Size: 1/4 of salad + 3 tbsp dressing

Nutrition (per serving): Calories: 460; Total Fat: 31g; Saturated Fat: 4g; Monounsaturated Fat: 19g; Polyunsaturated Fat: 5g; Cholesterol: 73mg; Sodium: 308mg; Carbohydrate: 17g; Dietary Fiber: 4g; Sugar: 8g; Protein: 30g

Nutrition Bonus: Potassium: 623mg; Iron: 8%; Vitamin A: 2%; Vitamin C: 80%; Calcium: 8%

Originally published September 25, 2018; Updated July 2026

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