Orange, Almond & Chicken Salad

A refreshing and hearty salad featuring roasted lemon-herb chicken breast, sweet Egyptian orange segments, soaked almonds, and briny black olives on a bed of mixed greens. Tossed with a zesty Dijon lemon vinaigrette and served with toasted bread, this salad strikes a perfect balance of savory, citrusy, and nutty flavors.

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Prepare the Vinaigrette:

Step 2

In a small bowl or jar, whisk together Dijon mustard and lemon juice.

Step 3

Slowly drizzle in olive oil while whisking until emulsified.

Step 4

Add honey (optional), salt, and pepper to taste. Set aside.

Step 5

Assemble the Salad:

Step 6

In a large bowl, toss the salad greens with a light amount of the vinaigrette.

Step 7

Add sliced roasted chicken, orange segments, soaked almonds, and olives.

Step 8

Gently toss again or arrange ingredients over the greens for a more composed look.

Step 9

Serve:

Step 10

Plate the salad and drizzle additional vinaigrette on top if desired.

Step 11

Serve with toasted bread on the side.

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