Chicken, Avocado, and Orange Salad

Chicken, Avocado, and Orange Salad
Photo by Maura McEvoy

Ingredients

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

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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