Hey everyone, I hope you are having an amazing day today. Today, I will show you a way to prepare a special dish, chicken and lettuce salad with orange dressing. It is one of my favorites. For mine, I will make it a little bit unique. This is gonna smell and look delicious.
Chicken and Lettuce Salad with Orange Dressing is one of the most popular of current trending meals on earth. It is easy, it is quick, it tastes delicious. It’s appreciated by millions daily. They are nice and they look fantastic. Chicken and Lettuce Salad with Orange Dressing is something which I have loved my entire life.
There's orange juice in the dressing and mandarin orange sections in the salad. And the grilled chicken is basted and grilled with a bit of the orange In a large bowl, toss together the lettuce, oranges, broccoli, and carrots. Top the salad with grilled chicken strips, and drizzle with remaining.
To begin with this recipe, we have to first prepare a few ingredients. You can cook chicken and lettuce salad with orange dressing using 9 ingredients and 3 steps. Here is how you cook that.
The ingredients needed to make Chicken and Lettuce Salad with Orange Dressing:
- Make ready 1 large navel orange
- Prepare 3 T white wine vinegar
- Get 1 T olive oil
- Make ready 1 T honey
- Make ready 1/4 tsp salt
- Prepare 1/8 tsp black pepper
- Make ready 2 c chopped chicken
- Make ready 1 (6.5 oz) package sweet butter lettuce salad greens
- Prepare 1/4 c fresh mint leaves, torn
Arrange the oranges, avocado and chicken slices over the lettuce. Sprinkle with almonds and season with salt and pepper. In a small bowl prepare the dressing whisking the orange juice with mustard, oil and honey. I love salads with orange and avocado.
Steps to make Chicken and Lettuce Salad with Orange Dressing:
- Peel and section orange over large bowl, squeezing membranes to extract juice and placing section in separate bowl.
- Whisk into juice the vinegar, oil, honey, salt and pepper.
- Add orange sections, chicken, lettuce and mint. Toss gently and serve immediately.
Whisk together the orange juice and Dijon mustard with salt and pepper, then whisk in the walnut oil. Put in a large bowl, then tip in the fennel and dressing. We're pairing seared chicken with a salad of roasted potatoes, juicy orange, and kale. To help soften the kale's leaves, we're thinly slicing them and marinating them in a nutty, spicy dressing of Season with salt and pepper to taste. Serve the salad topped with the sliced chicken and seasoned avocado.
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