This post is sponsored by Florida Department of Citrus.
I love working with the Florida Department of Citrus because Florida Orange Juice is a staple in our fridge. I try to drink a glass every day for the bright, fresh flavor and the vitamin C, potassium and folate it provides—without any added sugar.
I’m excited to share this spinach salad topped with panko-crusted chicken and a vibrant orange-ginger dressing made with Florida Orange Juice. It’s fresh, flavorful and easy to prepare, and it works well for meal prep so you can pack lunches or plan quick dinners during a busy week.
To begin, make the orange-ginger dressing. Combine Florida Orange Juice with low-sodium soy sauce, olive oil, a pinch of salt and black pepper in a jar with a tight-fitting lid. Grate fresh ginger and add it to the jar, then close and shake vigorously. Sweeten with honey to taste, shake again, and refrigerate while you prepare the rest of the dish.
PS: A single 8-ounce glass of 100% orange juice counts as one of your recommended daily servings of fruit.
For the chicken, cut boneless, skinless chicken breasts lengthwise into cutlets so you have four thinner pieces. Whisk one large egg with a tablespoon of Florida Orange Juice in a shallow dish. In a separate shallow dish, combine panko breadcrumbs with salt and pepper.
Dip each cutlet into the egg-juice mixture, then press into the panko so the breading adheres. Heat olive oil in a nonstick skillet over medium-high heat and cook the cutlets until golden brown and cooked through, about 4–5 minutes per side, adding more oil if needed. Transfer cooked chicken to a paper towel-lined plate and allow it to rest a few minutes before slicing.
Prepare the salad base by rinsing baby spinach and peeling a carrot. Use a grater or a vegetable peeler to create thin ribbons or shreds of carrot—either approach adds great texture. Mix the carrot with the spinach and toss in a handful of sliced almonds if you like.
Slice the rested panko-crusted chicken and arrange it over the dressed spinach. Spoon extra orange-ginger dressing over the chicken for added flavor. The combination of crisp chicken, bright citrus dressing and fresh spinach makes a satisfying, light meal perfect for warm weather.
This is an easy, crowd-pleasing recipe that showcases the flavor of Florida Orange Juice. It’s great for weeknight dinners, casual lunches, or when you want a healthy, flavorful meal that still feels special.
Spinach Salad with Panko Chicken and Orange-Ginger Dressing Recipe
Ingredients
Orange-Ginger Dressing
- 1/3 cup Florida Orange Juice
- 1 teaspoon low sodium soy sauce
- 2 Tablespoons olive oil
- 2 teaspoons grated ginger
- pinch black pepper
- 1/8 teaspoon salt
- 1/4 to 1/2 teaspoon honey
Chicken
- 1 pound boneless skinless chicken breast, about 2
- 1 large egg, beaten
- 1 Tablespoon Florida Orange Juice
- 1 1/2 cups panko breadcrumbs
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- olive oil
Salad
- 5 ounces baby spinach
- 1 carrot, peeled and grated or shredded with a peeler
- sliced almonds
Instructions
Orange-Ginger Dressing
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Place all dressing ingredients except the honey into a jar with an airtight lid. Shake well, add honey to taste, shake again, and refrigerate while you prep the rest of the salad.
Chicken
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Add 1 large egg and 1 tablespoon Florida Orange Juice to a shallow dish and beat together.
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In another shallow dish, combine panko breadcrumbs with salt and pepper.
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Cut the chicken lengthwise into two cutlets per breast so you have four pieces total.
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Dip chicken in the egg-orange mixture, then coat with panko. Repeat for all pieces.
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Heat 2 tablespoons olive oil in a nonstick skillet over medium-high for 3 minutes. Cook two pieces of chicken 4–5 minutes per side until golden and cooked through. Remove to a paper towel-lined plate and let rest.
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Wipe the pan, add another 2 tablespoons olive oil, and cook the remaining pieces. Let all chicken rest 4–5 minutes before slicing.
Salad
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Clean the spinach and prepare the carrot by grating or peeling into thin ribbons. Combine with spinach and sliced almonds, then toss.
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Slice the rested chicken and arrange it on top of the salad.
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Add dressing to taste and serve immediately.
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Disclosure: This post is sponsored by Florida Department of Citrus. I work with brands I trust and share only my own opinions. Thank you for supporting the brands that make The Little Kitchen possible.