Bring bold flavor and fresh ingredients to the table with this Bacon Jalapeño Stuffed Chicken with Orange Salad. Featuring Sealand Stuffed Chicken – Bacon, Cheddar and Jalapeño, this easy dinner combines savory stuffed chicken with a vibrant citrus salad made with sweet oranges, creamy avocado, fresh greens, and crunchy cashews.
The rich flavors of smoky bacon, cheddar cheese, and jalapeño are perfectly balanced by the bright, refreshing orange salad and homemade citrus dressing. It's an effortless meal that's ideal for busy weeknights, family dinners, or entertaining guests.
Bacon Jalapeño Stuffed Chicken with Orange Salad
Rated 5.0 stars by 1 users
Servings
4 servings
Prep Time
10 minutes
Cook Time
40 minutes
Enjoy a delicious balance of bold and refreshing flavors with Sealand Bacon, Cheddar, and Jalapeño Stuffed Chicken served alongside a vibrant orange salad. Made with fresh greens, juicy orange segments, creamy avocado, toasted cashews, and a homem...
Author:Sealand Quality Foods
Ingredients
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4 pieces of Sealand Stuffed Chicken - Bacon, Cheddar and Jalapeño, frozen
- 3 cups baby Spinach or your favorite greens
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3 avocados
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4 oranges segmented
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2 shallots sliced
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1/2 cup cashews, toasted or roasted
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2 tablespoons lemon juice
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1/4 cup Mandarin Orange juice
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1 Tablespoon honey mustard
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1/8 teaspoon salt
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1/8 teaspoon oregano
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pinch chili flakes
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1/3 cup olive oil
Orange Salad
Citrus Salad Dressing
Directions
Preheat the oven to 400 degrees F.
On a baking sheet, place the chicken in a single layer. You can cook the chicken directly from frozen, or let it warm up slightly at room temperature for 30 minutes before cooking.
The chicken needs about 30-35 minutes in the oven.
In the meantime, make the orange salad.
The very step is to use orange segments or orange slices.
Start by slicing off the tops and bottom of the orange you have a disc like shape.
Place the orange on a cutting board at the widest base you find.
Use a super sharp knife and cut downward around the fruit to remove the peel and white pith completely.
Hold the peeled orange over a bowl to catch the juices if you want.
Slice carefully between each membrane to release clean orange segments.
Remove the segments gently and discard the membranes.
Use a very sharp knife and work slowly to keep the segments intact and juicy. Chilling the oranges beforehand also makes them easier to cut cleanly.
Assemble the Salad: Arrange the spinach or greens, topped with the orange segments, some shallots or red onions, sliced avocados and toasted nuts.
Make the Orange Dressing: add all ingredients in a small bowl or mason jar.
Whisk until the mixture is emulsified and smooth.The dressing is now ready.
Pour the dressing right over the salad. Toss lightly and sprinkle any extra herbs, chili flakes if using and it's ready.
Serve the chicken with the salad on the side.
Enjoy.
