Chicken, Avocado, and Orange Salad

Chicken, Avocado, and Orange Salad
Photo by Maura McEvoy


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

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


Best Wine Deals

See More Deals

Snooth Media Network