Chicken Roasted Orange Salad - Lunch Version
3
Servings
8
Ingredients
0
Comments
This Gluten Free Dairy Free friendly salad that highlights seasonal citrus and greens. No need to reduce your intake of produce when your body needs nutrients the most!
3
Servings
8
Ingredients
0
Comments
Ingredients
- ⅔ cups chop Walnuts
- 2 cups peel and slice Orange
- 1 ½ cups cook and dice Chicken, Boneless Breasts
- 6 cups Lettuce, Salad Mix
- 4 teaspoons Honey
- 4 teaspoons Apple Cider Vinegar
- 3 tablespoons Olive Oil
- ¼ teaspoons Salt
Containers
Supplies
Cooking Instructions
Freeze For Later Cooking Day Directions
Bake
These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).
Why would I want to freeze this?
- Toast the chopped walnuts in an ungreased skillet for 5-10 minutes, stirring frequently.
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Make From Frozen Serving Day Directions
Easy Assembly/Ready to Eat
These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.
- Thaw: In fridge
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Make It Now Cooking Directions
Oven Cook
These directions are for cooking this recipe to serve immediately and NOT to freeze for later.
- 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.