Chicken Salad with Orange Vinaigrette
2016-03-30 14:39:48
Serves 4
CHICKEN SALAD
- 1 head romaine or other lettuce, about 6 cups, washed, chopped
- 2 cups mixed salad greens, rinsed, dried
- 20 ounces canned white meat chicken, packed in water, drained, or 2 cups shredded grocery store rotisserie chicken, skin removed, all visible fat discarded
- 2 small oranges, peeled and cut in half, seeds removed, then each half cut into six parts
- 1 large cucumber, peeled and cut into quarter-inch rounds
- 1 small avocado, unpeeled, cut in half, pit removed, then cut into thin lengthwise slices
- 4 tablespoons chopped or slivered almonds, lightly toasted for 3-5 minutes in a toaster oven or dry skillet
ORANGE VINAIGRETTE
- 1/4 cup orange juice
- 1 tablespoon lemon juice
- 2 tablespoon olive oil or canola oil
- 1/2 teaspoon Dijon mustard
- 1/2-1 clove garlic, finely chopped
- 1/4 teaspoon ground black pepper
Instructions
- Divide romaine and mixed green lettuce into 4 bowls.
- Place ½ cup of shredded chicken in each bowl.
- Add the orange pieces to the bowls.
- Arrange the sliced cucumbers in the salad bowls.
- Carefully run a spoon under the sliced avocado, near the peel and put ¼ of the avocado on each salad.
- Add the chopped or slivered almonds.
- Place all the orange vinaigrette ingredients in a jar with a secure lid and shake together until mixed well.
- Add 2 tablespoons of the orange vinaigrette to each bowl and serve.
Health Journal https://www.thehealthjournals.com/
