- 4
Ingredients
- 2 medium oranges
- 6 cups torn romaine
- 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 breast halves, 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
Preparation
Step 1
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.
Nutrition Facts
Servings Per Recipe 4 servingsCalories 310, Total Fat (g) 16, Saturated Fat (g) 2, Cholesterol (mg) 59, Sodium (mg) 161, Carbohydrate (g) 17, Fiber (g) 5, Protein (g) 26, Vitamin A (DV%) 45, Vitamin C (DV%) 169, Calcium (DV%) 8, Iron (DV%) 15, Percent Daily Values are based on a 2,000 calorie diet