KraftRecipes.com
Print PageClose Window

Product Recall: Voluntary recall of 260 cases of Velveeta Original Pasteurized Recipe Cheese Products. Click Here.
18 SKUs of Knudsen Cottage Cheese, 9 SKUs of Breakstone’s Cottage Cheese, 5 SKUs of Simply Kraft Cottage Cheese and 2 SKUs of Daily Chef Cottage Cheese. Click Here.

  • Kraft Cheese
  • Philadelphia
  • Velveeta
  • Jello
  • kraft-salad-dressing
  • a1
  • Recipe Box
  • Join / Sign In
  • Find Kraft Foods on Facebook
  • Follow Kraft Foods on Pinterest
  • Watch Kraft Foods on YouTube
  • Follow Kraft Foods on Tumblr
Main dishes

Warm Chicken Salad with Oranges and Almonds

Warm Chicken Salad with Oranges and Almonds recipe
Recipe and Photo by: Better Homes and Gardens
Tender chicken breast strips tossed with onions, peppers and oranges make this green salad as colorful as it is flavorful.
time
prep:
1 min
total:
20 min
servings
total:
4 servings

What You Need

2
medium  oranges
6
cups  torn romaine lettuce
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 breasts, 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

Make It

1. 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.

2. 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.

3. 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 salad with warm dressing. Season to taste with coarsely ground black pepper. Makes 4 servings.

K:63624v0:148218     Copyright - © [1994-2013] Meredith Corporation
RecipeDetail
false src=http://www.kraftrecipes.com/controls/registration/ajax/ExitPopup.aspx;title=Popup;width=625px;height=330px
sign up to become a member sign up for email