Orange-Walnut Salad with Chicken

By devogirl

Orange segments, toasted walnuts and tangy goat cheese brighten up this simple salad. Try this salad for a take-along lunch. To keep the salad greens from getting soggy, pack the greens, salad toppings and dressing in separate containers and toss them together just before eating.

Per serving:
466 calories;
29 g fat
24 g carbohydrates;
31 g protein;
8 g fiber;
294 mg sodium;
1060 mg potassium.

Nutrition Bonus:
Vitamin C (173% daily value),
Vitamin A (101% dv),
Folate (63% dv),
Potassium (30% dv),
Magnesium (26% dv),
Calcium & Iron (21% dv)

Ingredients

• 1/3 cup walnut oil
• 1/3 cup orange juice
• 1 tablespoon red-wine vinegar
• 1 clove garlic, minced
• 1 teaspoon freshly grated orange zest
• 1 teaspoon reduced-sodium soy sauce
• 1/4 teaspoon salt
• 1/4 teaspoon freshly ground pepper
• 3 cups mixed greens
• 1/2 cup diced or shredded cooked chicken breast
• 1 orange, cut into segments
• 2 tablespoons crumbled goat cheese
• 2 tablespoons toasted walnuts (see Notes)
• Make Ahead Tip: Cover and refrigerate leftover dressing for up to 5 days.
• To toast whole nuts, spread on a baking sheet and bake at 350°F, stirring once, until fragrant, 7 to 9 minutes.

Preparation

Step 1

Place oil, orange juice, vinegar, garlic, orange zest, soy sauce, salt and pepper in a bowl or a jar with a tight-fitting lid; whisk or shake until well combined.
Place greens in an individual salad bowl; toss with 2 tablespoons of the dressing. (Refrigerate the remaining dressing.) Top the greens with chicken, orange segments, goat cheese and walnuts.