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Orange-Balsamic Chicken Salad

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Submitted by: Collison

 

Already prepared chicken makes this salad a breeze to prepare. The homemade vinaigrette adds a personal touch that tops the salad nicely.
 

Ingredients

  • 1 package Original Roasted Perdue Short Cuts Chicken Breast
  • 8 cups mixed field greens
  • 1 can mandarin oranges slices, drained
  • 1 cup chopped pecans
  • 1/3 cup white balsamic vinegar
  • 1/3 cup orange juice
  • 1/3 cup light brown sugar
  • 1 tbsp minced garlic
  • 1/2 tsp salt
  • 1/4 tsp pepper
  • 1 tsp minced fresh ginger
  • 1/2 cup olive oil

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Method

Mix oranges and pecans with salad greens. Divide among 4 plates. Place chicken strips evenly on top of greens. Mix vinegar, orange juice, brown sugar, salt, pepper, garlic and ginger in a medium bowl until well blended. Drizzle in olive oil while whisking until blended. Pour dressing over each salad and serve.

 

Notes:

 

Number of Servings: 4

 

Submitted by: Collison ()

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