Orange-Walnut Salad with Chicken
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.
- 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 (see Notes)
- 1 orange, cut into segments (see Notes)
- 2 tablespoons crumbled goat cheese
- 2 tablespoons toasted walnuts (see Notes)
Adapted from eatingwell.com
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.
Make Ahead Tip: Cover and refrigerate leftover dressing for up to 5 days.
Note: If you don’t have cooked chicken, you can quickly poach a boneless, skinless chicken breast for this recipe. Place the chicken breast in small skillet or saucepan. Add lightly salted water (or chicken broth) to cover and bring to a boil. Cover, reduce heat to low and simmer gently until the chicken is cooked through and no longer pink in the middle, 10 to 15 minutes.
To segment citrus, slice both ends off the fruit. Use a sharp knife, remove the peel and white pith; discard. Working over a bowl, cut the segments from their surrounding membranes. Squeeze juice into the bowl before discarding membrane, if desired.
To toast whole nuts, spread on a baking sheet and bake at 350°F, stirring once, until fragrant, 7 to 9 minutes.