PointsPlus Chicken And Orange Salad Recipe

4 from 1 ratings

Here’s a great way to use up leftover roast chicken from the ready-made section of the store. Combined with fresh oranges and romaine lettuce, it’s a quick and easy healthy meal.

Servings

servings

Ingredients

1 medium-sized navel orange
5 ounce cooked boneless skinless chicken thighs, cut into bite-size pieces
2 cup romaine lettuce, chopped coarsely or torn
2 small shallots, minced
1 large rib celery, chopped
2 tablespoon almonds, sliced
1 1/2 tablespoon frozen orange juice concentrate, thawed
1 tablespoon white wine vinegar
1 1/2 teaspoon water
1 teaspoon canola oil
1 teaspoon honey
1/4 teaspoon salt
1/4 teaspoon black pepper
1/8 teaspoon crushed red pepper flakes

Directions

Peel the orange, making sure to remove all of the white pith, and cut into bite-sized pieces. In a large bowl, combine the orange, chicken, lettuce, shallot, celery, and almonds. Combine the remaining ingredients in a cup and stir well to blend in the honey. Pour the dressing over salad just before serving; toss gently but well.