Warm Chicken Salad with Oranges and Almonds
With enticing colors and a mix of fruity-sweet flavor and vinegar tang, this salad is perfect special-luncheon fare. For added crunch, top with croutons.
Ingredients
-
2 medium oranges
-
6 cups torn romaine
-
1 medium red sweet pepper, cut into bite-size strips
-
1/2 of a small red onion, halved and thinly sliced
-
1/3 cup slivered or sliced almonds, toasted
-
1 pound skinless, boneless chicken breast strips for stir-frying or 1 pound skinless, boneless chicken breast halves, cut into thin bite-size strips
-
1 tablespoon olive oil
-
1/3 cup orange juice
-
1 tablespoon red wine vinegar
-
1 tablespoon olive oil
-
1 teaspoon Dijon-style mustard
-
Coarsely ground black pepper
Directions
1.
Peel oranges. Cut into 1/4-inch slices; quarter each orange slice. In a large salad bowl toss together orange slices, romaine, sweet pepper, onion, and almonds. Set aside.
2.
Season chicken with salt and black pepper. In a large skillet heat oil. Cook and stir chicken in hot oil for 4 to 5 minutes or until no longer pink. Remove skillet from heat. Toss chicken with mixture in salad bowl. Divide salad among 4 dinner plates.
3.
Stir orange juice and vinegar into the hot skillet, scraping up any brown bits in the skillet. Whisk in 1 tablespoon olive oil and the Dijon-style mustard. Serve salad with warm dressing. Season to taste with coarsely ground black pepper. Makes 4 servings.
Nutrition information
Calories 310, Total Fat 16 g, Saturated Fat 2 g, Cholesterol 59 mg, Sodium 161 mg, Carbohydrate 17 g, Fiber 5 g, Protein 26 g. Daily Values: Vitamin A 45%, Vitamin C 169%, Calcium 8%, Iron 15%.
Percent Daily Values are based on a 2,000 calorie diet
Add Your Review
Recommended Recipe:
Grilled Chicken Salad
While you have the grill heated, make some extra chicken to have in a day or two when you'll want a luscious repeat performance.
See RecipeMore Great Recipe Ideas from Better Homes and Gardens
