• 2 Ratings

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.

Source: Better Homes and Gardens
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Ingredients

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Directions

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  • 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.

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  • 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.

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  • 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

310 calories; 16 g total fat; 2 g saturated fat; 59 mg cholesterol; 161 mg sodium. 17 g carbohydrates; 5 g fiber; 26 g protein; 464 RE vitamin a; 100 mg vitamin c; 81 mg calcium; 3 mg iron;

Reviews

2 Ratings
  • 5 star values: 0
  • 4 star values: 0
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 0