Chicken, Avocado, and Orange Salad

Chicken, Avocado, and Orange Salad
Photo by Maura McEvoy

Ingredients

  • 2 (5-ounce) packages mixed salad greens, such as Bibb and radicchio, or romaine blend
  • 1 firm, ripe avocado, peeled, pitted, and sliced
  • 2 tablespoons orange juice
  • 2 large navel oranges
  • 4 boneless, skinless chicken breast halves (about 1 pound)
  • 2 tablespoons sherry vinegar or red wine vinegar
  • 1 small red onion, thinly sliced (about 1 cup)
  • + 1 more ingredients
    • 6 tablespoons extra-virgin olive oil

In a small bowl, whisk together the vinegar, orange juice, oil, salt, and freshly ground pepper until well blended. Cook chicken breasts in boiling, salted water 10 minutes, or until chicken is no longer pink inside. Remove chicken and cool 5 minutes on a cutting board; slice into long strips. Tr...

View full recipe at My Recipes

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