I’ve been eating a lot of salads lately. This one sounds particularly delicious because of the flavor combinations. The chicken makes it savory. The almonds give it a crunch. And the oranges give it a sweet tang. The end result is a delicious salad that is not only figure friendly, it’s also palate friendly. And the best part? You can substitute already-cooked rotisserie chicken if you’d like. What could be easier than that?
For this recipe you’ll need:
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
To make this recipe:
Peel the oranges, then cut them into 1/4-inch slices; quarter each orange slice.
In a large salad bowl, combine the orange slices, romaine, sweet pepper, onion, and almonds. Toss then set aside.
If you’re not using rotisserie chicken, season chicken with salt and black pepper. Heat oil in a large skillet and cook chicken on medium-high heat for 4 to 5 minutes or until no longer pink, stirring as needed. Remove skillet from heat. Toss chicken with mixture in salad bowl. Divide salad among 4 dinner plates.
To make the dressing:
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 the salad with warm dressing, seasoning to taste with freshly ground black pepper. Makes 4 servings.
More Salads: