Chicken Salad with Orange Vinaigrette

April 1, 2016
1 min read
Chicken Salad with Orange Vinaigrette
Serves 4
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CHICKEN SALAD
  1. 1 head romaine or other lettuce, about 6 cups, washed, chopped
  2. 2 cups mixed salad greens, rinsed, dried
  3. 20 ounces canned white meat chicken, packed in water, drained, or 2 cups shredded grocery store rotisserie chicken, skin removed, all visible fat discarded
  4. 2 small oranges, peeled and cut in half, seeds removed, then each half cut into six parts
  5. 1 large cucumber, peeled and cut into quarter-inch rounds
  6. 1 small avocado, unpeeled, cut in half, pit removed, then cut into thin lengthwise slices
  7. 4 tablespoons chopped or slivered almonds, lightly toasted for 3-5 minutes in a toaster oven or dry skillet
ORANGE VINAIGRETTE
  1. 1/4 cup orange juice
  2. 1 tablespoon lemon juice
  3. 2 tablespoon olive oil or canola oil
  4. 1/2 teaspoon Dijon mustard
  5. 1/2-1 clove garlic, finely chopped
  6. 1/4 teaspoon ground black pepper
Instructions
  1. Divide romaine and mixed green lettuce into 4 bowls.
  2. Place ½ cup of shredded chicken in each bowl.
  3. Add the orange pieces to the bowls.
  4. Arrange the sliced cucumbers in the salad bowls.
  5. Carefully run a spoon under the sliced avocado, near the peel and put ¼ of the avocado on each salad.
  6. Add the chopped or slivered almonds.
  7. Place all the orange vinaigrette ingredients in a jar with a secure lid and shake together until mixed well.
  8. Add 2 tablespoons of the orange vinaigrette to each bowl and serve.
Health Journal https://www.thehealthjournals.com/