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Warm Chicken Salad with Oranges and Almonds
Ingredients
-
2
medium oranges
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6
cups torn romaine
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1
medium red sweet pepper, cut into bite-size strips
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1/2
small red onion, halved and thinly sliced
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1/3
cup slivered or sliced almonds, toasted
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1
pound skinless, boneless chicken breast strips for stir-frying or 1 pound skinless, boneless chicken breast halves, cut into thin bite-size strips
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1
tablespoon olive oil
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1/3
cup orange juice
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1
tablespoon red wine vinegar
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1
tablespoon olive oil
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1
teaspoon Dijon-style mustard
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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 Facts
(Warm Chicken Salad with Oranges and Almonds)
- Servings Per Recipe 4,
- Calories 310,
- Protein (gm) 26,
- Carbohydrate (gm) 17,
- Fat, total (gm) 16,
- Cholesterol (mg) 59,
- Saturated fat (gm) 2,
- Dietary Fiber, total (gm) 5,
- Vitamin A (RE) 464,
- Vitamin C (mg) 100,
- Sodium (mg) 161,
- Calcium (DV %) 81,
- Iron (DV %) 3,
- Percent Daily Values are based on a 2,000 calorie diet
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