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.

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  • Makes: 4 servings
  • Start to Finish: 20 mins
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Warm Chicken Salad with Oranges and Almonds
Ingredients
2
medium oranges
6
cups torn romaine
1
medium red sweet pepper, cut into bite-size strips
1/2
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 Facts (Warm Chicken Salad with Oranges and Almonds)
    Per serving:
  • 310 kcal cal.,
  • 16 g fat
  • (2 g sat. fat,
  • 59 mg chol.,
  • 161 mg sodium,
  • 17 g carb.,
  • 5 g fiber,
  • 26 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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