posted by Meryl 03-21-102 3:00 PM
Warm Chicken Salad with Oranges and Almonds
Source: Better Homes and Gardens
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
Dressing:
1/3 cup orange juice
1 tablespoon red wine vinegar
1 tablespoon olive oil
1 teaspoon Dijon-style mustard
Coarsely ground black pepper
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.
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.
Stir orange juice and vinegar into the hot skillet, scaping 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.
Nutritional facts per serving: calories: 310 , total fat: 16 g , saturated fat: 2 g , cholesterol: 59 mg , sodium: 161 mg , carbohydrate: 17 g , fiber: 5 g , protein: 26 g , vitamin A: 45 % , vitamin C: 169 % , calcium: 8 % , iron: 15 %