Orange-Walnut Salad with Chicken

Made it,
Loved it.

Serving size 1

Prep Time 20MIN

Total Time 20MIN

Ingredients

⅓ cup walnut oil
⅓ cup orange juice
1 Tbsp red wine vinegar
1 clove garlic, minced
1 tsp orange zest
1 tsp reduced-sodium soy sauce
¼ tsp salt
¼ tsp freshly ground pepper
3 cup mixed salad green
½ cup diced or shredded cooked chicken breast (see notes)
1 cup orange, cut into segments (see notes)
2 Tbsp crumbled goat cheese
2 Tbsp toasted walnuts (see notes)

Directions

1. Place oil, orange juice, vinegar, garlic, orange zest, soy sauce, salt and pepper in a bowl or a jar with a tight-fitting lid; whisk or shake until well combined.

2. Place greens in an individual salad bowl; toss with 2 tablespoons of the dressing. (Refrigerate the remaining dressing.) Top the greens with chicken, orange segments, goat cheese and walnuts.

Note: If you don’t have cooked chicken, you can quickly poach a boneless, skinless chicken breast for this recipe. Place the chicken breast in small skillet or saucepan. Add lightly salted water (or chicken broth) to cover and bring to a boil. Cover, reduce heat to low and simmer gently until the chicken is cooked through and no longer pink in the middle, 10 to 15 minutes.

To segment citrus, slice both ends off the fruit. Use a sharp knife, remove the peel and white pith; discard. Working over a bowl, cut the segments from their surrounding membranes. Squeeze juice into the bowl before discarding membrane, if desired.

To toast whole nuts, spread on a baking sheet and bake at 350°F, stirring once, until fragrant, 7 to 9 minutes.

To Make Ahead: Cover and refrigerate leftover dressing for up to 5 days.