Orange Chicken Salad

By Rachelle

Ingredients

• 1 Can (15oz) Mandarin Oranges
• 1/2 C Sour Cream
• 2 tsp Maple Syrup
• 1 tsp Lemon Juice
• 1/4 tsp Salt
• 1/8 tsp Black Pepper
• 4 Boneless, Skinless Chicken
• Breast Halves (about 5 oz each)
• 2 C Chicken Broth
• 1 Garlic Clove, Smashed
• 1 LB Green Beans, trimmed.
• left whole
• 1 Head Red Leaf Lettuce,
• washed, dried
• 1/2 C Coarsely Chopped
• Walnuts

Preparation

Step 1

1. Drain mandarin oranges, reserving
2 Tbsp of the juice. Stir together
reserved juice and sour cream, syrup,
lemon juice, salt & pepper. Set aside.
2. Place chicken, broth and garlic in a
large saucepan. Bring to a boil over
Medium-high heat; reduce to simmer.
Cook until chicken is done, about 10
minutes, adding beans during last
5 minutes of cooking. Remove chicken
to cutting board. When slightly cool,
cut into strips.
3. Line 4 plates with lettuce. Gently
toss chicken, beans and drained oranges
with dressing. Place on top of lettuce;
scatter chopped walnuts on top & serve.