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.
torn romaine lettuce
red sweet pepper, cut into bite-size strips
1/2 of a
red onion, halved and thinly sliced
slivered or sliced almonds, toasted
pound skinless, boneless chicken breast strips for stir-frying or 1 pound skinless, boneless chicken breasts, cut into thin bite-size strips
tablespoon red wine vinegar
teaspoon Dijon-style mustard
Coarsely ground black pepper
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.
nutritional info per serving
K:63624v0:148218 Copyright - © [1994-2013] Meredith Corporation