Chicken and orange salad
4
Points®
Total Time
15 min
Prep
15 min
Cook
0 min
Serves
2
Difficulty
Easy
Tangy orange pieces and a spicy citrus-honey vinaigrette liven up mild-flavored romaine lettuce. With the addition of chicken and almonds, this no-cook salad is substantial enough for a main dish so you’ll only need to pair it with crackers or crispy bread sticks to make it a full meal. The dressing can be made several days ahead. The assembled salad, though, will only hold-up well for several hours if it’s kept chilled. For a portable lunch, pack it in a lunch bag with an ice pack or store it in a refrigerator at the office. Vary the fruit by subbing two tangerines or seedless clementines for the orange.
Ingredients
Romaine lettuce
2 cup(s), shredded, coarsely chopped or torn
Cooked boneless skinless chicken breast
5 oz, cut into bite-size pieces
Orange
1 medium, navel, peeled, white pith removed, cut into bite-size pieces
Shallot
2 small, minced
Celery
1 rib(s), large, chopped
Sliced almonds
2 Tbsp, Dressing
Frozen unsweetened orange juice concentrate
1½ Tbsp, thawed
White wine vinegar
1 Tbsp
Water
1½ tsp
Canola oil
1 tsp
Honey
1 tsp
Table salt
¼ tsp
Black pepper
¼ tsp
Crushed red pepper flakes
⅛ tsp
