Spiced Citrus Vinaigrette
1 tsp freshly squeezed orange juice
1 tsp dijon mustard
1 tsp maple syrup
zest of ½ an orange
salt & pepper
Chicken Marinade (Optional)
2 lbs skinless, boneless chicken breast
salt & pepper
Salad Ingredients
2 heads iceberg lettuce
2 lbs cooked marinaded chicken, sliced
4 mandarin oranges, peeled and separated
½ cup dried cranberries
pomegranate seeds (optional)
candied pecans (optional)
fresh herbs (optional)
avocado (optional)
red onion (optional)
1
If you are marinating and cooking the chicken, combine all marinade ingredients in a ziplock bag and store in fridge for a minimum of 2 hours, up to 2 days.
Preheat a saute pan over medium heat and cook for 5-8 minutes per side or until chicken reaches internal temperature of 165°F. Set aside to cool and slice on the bias.
2
In a small bowl, combine all vinaigrette ingredients and whisk until emulsified. We like to gently warm the maple syrup to create a warm spiced vinaigrette to pour over the crispy salad! Set aside for later.
3
On a large serving platter, or in a large salad bowl, toss the salad ingredients in the vinaigrette until coated.
Garnish with fresh herbs, pomegranate seeds and candied pecans! Serve and enjoy.
Ingredients
Spiced Citrus Vinaigrette
1 tsp freshly squeezed orange juice
1 tsp dijon mustard
1 tsp maple syrup
zest of ½ an orange
salt & pepper
Chicken Marinade (Optional)
2 lbs skinless, boneless chicken breast
salt & pepper
Salad Ingredients
2 heads iceberg lettuce
2 lbs cooked marinaded chicken, sliced
4 mandarin oranges, peeled and separated
½ cup dried cranberries
pomegranate seeds (optional)
candied pecans (optional)
fresh herbs (optional)
avocado (optional)
red onion (optional)
