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Chicken Roasted Orange Salad

 

You may be missing your favorite spring and summer fruits and veggies that are now out of season. But that is no reason to skimp on produce. Lettuces and greens are cool weather crops, and there are plenty of creative salad toppings available to keep you eating healthy and seasonally through the winter. Try this salad that highlights winter citrus, roasted to bring out all of its complexity and sweetness.

Chicken Roasted Orange Salad

Author/Source:  

Mindy @ onceamonthmeals.com, adapted from Sister Spoon

Ingredients:

  • 0.66 cup chopped walnuts
  • 2 medium orange, thinly sliced
  • 1.5 cups chopped, cooked chicken
  • 6 cups lettuce (serving day)
  • 4 teaspoons honey (serving day)
  • 4 teaspoons cider vinegar (serving day)
  • 3 Tablespoons olive oil (serving day)
  • 0.25 teapoon salt (serving day)

Directions:

Toast the chopped walnuts in an ungreased skillet for 5-10 minutes, stirring frequently. Place thinly sliced oranges on a baking sheet lined with parchment paper. Roast in a 400 degree oven for 15 minutes, until they begin to get browned in places.  Tear up the lettuce and top with walnuts, oranges and chicken. Place honey in a bowl and microwave for 15 seconds. Whisk in cider vinegar, olive oil and salt. Pour over salad and enjoy.

Freezing Directions:

Toast the chopped walnuts in an ungreased skillet for 5-10 minutes, stirring frequently. Place thinly sliced oranges on a baking sheet lined with parchment paper. Roast in a 400 degree oven for 15 minutes, until they begin to get browned in places.  Let cool. Divide walnuts, oranges and chicken among indicated number of freezer bags, remove air and affix label. TO SERVE: Thaw chicken mixture in fridge. Tear up lettuce and place ingredients of bag on top. Place honey in a bowl and microwave for 15 seconds. Whisk in cider vinegar, olive oil and salt. Pour over salad and enjoy.

Servings: 3


**conversion chart image provided by Erik Spiekermann

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