Total Time
Prep 25 mins
Cook 0 mins

A refreshing and flavoursome summer salad, adapted from ‘Quick Meals’. Vary the yoghurt according to taste preferences. If you want to add more colour variation, use a red capsicum instead of the yellow capsicum, or use ½ a red capsicum and ½ a yellow capsicum.

Ingredients Nutrition


  1. Peel the oranges over a small bowl so as to catch – and reserve - the juice; cut the flesh into segments and place in a separate bowl.
  2. Stir in the cooked, shredded chicken, celery, spring onions and capsicum, and season to taste with salt and freshly ground black pepper.
  3. Making the dressing: In a small bowl, mix all the ingredients together, including any reserved orange juice, until well-combined.
  4. Arrange the salad leaves and chicken mixture between four plates and pour the dressing over the salad leaves and chicken mixture; and divide the pecan nuts between the four plates.
Most Helpful

AWESOME! So many different textures. You've got a winner here, thanks!

Melanie Adrienne May 15, 2014

5 stars all the way, this salad is delicious, I used Greek yogurt as that is my favorite, the only change I made was I increased the honey, wonderful salad thanks for sharing Bluemoon!

Kittencal@recipezazz February 03, 2009

5 Stars, great combination of flavors and contrasts for a refreshing chicken salad: bursts of liquid orange vs crunchy green celery and red capsium with some heat from the scallions, and some chill from the sweet yogurt-honey dressing (I recommend orange blossom honey). Used chopped walnuts instead of pecans, what's not to like! Made for Newest Zaar Tag.

KateL August 07, 2008